1 1/2 pounds pork tenderloin
1/2 cup dry sherry
1 tablespoon soy sauce
1/2 cup honey
1/2 cup sesame seeds
1/3 cup soy sauce
1 tablespoon sesame oil
1 tablespoon dry sherry
1 clove garlic, crushed
1/2 teaspoon grated ginger
1 green onion, finely chopped
Spinach leaves
Servings: 6
1. In a dish large enough to hold the tenderloin, combine the sherry and soy sauce. Add the pork. Let marinate, 1-2 hours, turning several times. Remove the tenderloin. Spread the honey on a plate. Roll the pork in honey, then in sesame seeds. Place the tenderloin in a roast pan, roast at 350ºF for 20 minutes, or until meat thermometer registers 155ºF. Let stand 5 minutes, then slice thinly on the diagonal.
2. Combine all remaining ingredients for dipping sauce. Place in a bowl in the center of a serving platter. Surround the bowl with the spinach leaves. Arrange pork slices on top.
Preparation Time: 15 minutes
1/2 cup dry sherry
1 tablespoon soy sauce
1/2 cup honey
1/2 cup sesame seeds
1/3 cup soy sauce
1 tablespoon sesame oil
1 tablespoon dry sherry
1 clove garlic, crushed
1/2 teaspoon grated ginger
1 green onion, finely chopped
Spinach leaves
Servings: 6
1. In a dish large enough to hold the tenderloin, combine the sherry and soy sauce. Add the pork. Let marinate, 1-2 hours, turning several times. Remove the tenderloin. Spread the honey on a plate. Roll the pork in honey, then in sesame seeds. Place the tenderloin in a roast pan, roast at 350ºF for 20 minutes, or until meat thermometer registers 155ºF. Let stand 5 minutes, then slice thinly on the diagonal.
2. Combine all remaining ingredients for dipping sauce. Place in a bowl in the center of a serving platter. Surround the bowl with the spinach leaves. Arrange pork slices on top.
Preparation Time: 15 minutes
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