Sesame Pork Tenderloin with Cashew Sauce
and gingered carrot soup
- 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.