Serves 4.
Note: The recipe doubles or triples easily. From Dorie Greenspan.
• 1 lb. piece pork tenderloin, trimmed of silver skin and excess fat
• 1/2 tsp. chili powder
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cumin
• 1/2 tsp. curry powder
• 1/2 tsp. fine sea salt, or more as needed
• 2 tbsp. olive oil
• 1/4 c. honey
• 1/4 c. apple cider vinegar
• 2 tbsp. water
• 2 tbsp. Dijon mustard
• Freshly ground black pepper
• White sesame seeds, for serving, optional
• Chopped cilantro and/or parsley, for serving
Directions
Cut the meat in half lengthwise, then cut it crosswise into slices about 1/2-inch thick. Pat the slices dry with paper towels, then toss them into a mixing bowl.
Combine the chili powder, ginger, cumin, curry powder and the 1/2 teaspoon of salt in a small bowl, then sprinkle the mixture over the pork, tossing to coat evenly.
Heat the oil in a large skillet, preferably nonstick, over medium heat. Once the oil shimmers, add the pork and cook for a minute or so, turning the pieces so they brown lightly on all sides.
Pour in the honey, stir to coat the meat and cook for 1 minute. Add the vinegar, quickly followed by the water; stir to deglaze the pan, dislodging any browned bits. Reduce the heat to medium-low; whisk in the mustard to form a smooth sauce, cooking and whisking for a few minutes, just until slightly thickened. Remove from the heat.
Taste, and season lightly with salt and/or pepper; it will probably need both.
Transfer to a serving platter; sprinkle with the sesame seeds, if using, and the cilantro and/or parsley. Serve warm.
Nutrition information per serving:
Calories250Fat10 gSodium650 mg
Carbohydrates20 gSaturated fat2 gTotal sugars17 g
Protein23 gCholesterol55 mgDietary fiber0 g
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