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Sesame Pork Tenderloin with Cashew Sauce
and gingered carrot soup

Active: 35 min Total: 35 min

Pork tenderloin gets a double dose of flavor thanks to a sesame marinade and a finish of leftover cashew sauce. Enjoy the pork with a tangy gingered carrot soup on the side.

Tags

Ingredients

Servings:
4
Metric
Cashew Sauce:
  • Ginger, fresh - 1/2 tsp, grated
  • Cashew butter - 1/4 cup
  • Honey - 2 tsp
  • Water - 4 Tbsp, plus more until smooth and pourable
  • Vinegar, rice - 2 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Hot sauce (opt) - to taste
Sesame Pork Tenderloin:
  • Oil, toasted sesame - 2 Tbsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Pork tenderloin - 1 lb
  • Oil, cooking - 1 Tbsp
Gingered Carrot Soup:
  • Carrots - 1 lb, peeled and diced
  • Garlic - 2 cloves, chopped
  • Ginger - 2 tsp, grated
  • Oil, cooking - 1 Tbsp
  • Paprika, smoked - 2 tsp
  • Cumin - 1 tsp
  • Stock, any type - 2 1/2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make cashew sauce - (Skip if sauce was made ahead for Tuesday.) Grate ginger. Combine ginger, cashew butter, honey, water, vinegar (portion for the sauce) and aminos (portion for the sauce) in a microwave-safe bowl. Heat, stirring every 20 seconds, until sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)
  2. Carrots / Garlic / Ginger - Prep as directed. Store carrots in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
  3. Marinate pork - Whisk together toasted sesame oil, aminos (portion for the pork) and vinegar (portion for the pork). Add pork and toss to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

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Make

  1. Heat oven to 425F / 218C degrees.
  2. Toss carrots with cooking oil (for the soup), paprika, cumin and some salt. Spread out onto a sheet pan.
  3. Roast, shaking pan halfway through cooking, until carrots are golden and tender, 25 to 30 minutes.
  4. While carrots roast, heat an oven-safe skillet over medium-high heat. Add cooking oil (for the pork) and then pork to heated oil (reserve marinade). Sear pork on both sides for 2 to 3 minutes each, until golden brown. Pour reserved marinade into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees.
  5. When pork is finished, transfer to a cutting board and rest, covered for 5 minutes.
  6. Combine stock with garlic and ginger. Heat in the microwave or on the stovetop until simmering. Combine stock and roasted carrots in a blender or food processor. Blend until smooth. Season with some salt and pepper.
  7. Warm up cashew sauce in the microwave and give it a good stir. (You may need to add a splash of water to make it smooth and pourable.)
  8. Slice pork and serve with cashew sauce over top. Enjoy with soup on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (81)
Gluten-free (6)
Paleo (15)
Vegetarian (16)

52 reviews

Love this! So easy and yummy

By: Sarah
Posted: Nov 18, 2019
Diet: Vegetarian
0 Helpful

I only barely followed the recipe here, but it ended up being a really good template that will be great for work lunches in the future! I did make the peanut sauce and farro, but I used stir fry beef since I don't love tofu. I forgot to buy sweet potatoes so I used a big bag of frozen stir fry vegetables in place of sweet potatoes and mushrooms. Really flavorful and traveled/reheated well!

By: Melissa
Posted: Feb 26, 2018
Diet: Original
0 Helpful

We used broccoli instead of sweet potatoes. Seemed like it would be too much starch with both sweet potatoes and Farro.

By: Christina
Posted: Feb 21, 2018
Diet: Original
0 Helpful

Just perfect balance of peanut and vinegar

By: Isabelle
Posted: Feb 14, 2018
Diet: Gluten-free
0 Helpful

Loved the peanut sauce!

By: Namrita
Posted: Feb 14, 2018
Diet: Original
0 Helpful

Super delicious. Made this with garbanzo beans (no tofu), sweet potatoes, cauliflower, kale and beets. Flexible, easy, filling, and yummy.

By: Caroline
Posted: Feb 12, 2018
Diet: Vegetarian
0 Helpful