Sesame Pork Tenderloin with Cashew Sauce
and gingered carrot soup
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.
- 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
- Oil, toasted sesame - 2 Tbsp
- Bragg's / coconut aminos - 2 Tbsp
- Vinegar, rice - 1 Tbsp
- Pork tenderloin - 1 lb
- Oil, cooking - 1 Tbsp
- 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
- 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)
- 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)
- 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)
- Heat oven to 425F / 218C degrees.
- Toss carrots with cooking oil (for the soup), paprika, cumin and some salt. Spread out onto a sheet pan.
- Roast, shaking pan halfway through cooking, until carrots are golden and tender, 25 to 30 minutes.
- 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.
- When pork is finished, transfer to a cutting board and rest, covered for 5 minutes.
- 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.
- 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.)
- Slice pork and serve with cashew sauce over top. Enjoy with soup on the side.
Love this! So easy and yummy0 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!0 Helpful
We used broccoli instead of sweet potatoes. Seemed like it would be too much starch with both sweet potatoes and Farro.0 Helpful
Just perfect balance of peanut and vinegar0 Helpful
Loved the peanut sauce!0 Helpful
Super delicious. Made this with garbanzo beans (no tofu), sweet potatoes, cauliflower, kale and beets. Flexible, easy, filling, and yummy.0 Helpful