Asian Pork Tenderloin
by Heather Metell, Banner Gateway Head Chef
2 Tablespoons sesame seeds
1 teaspoon ground coriander
1/8 teaspoon red cayenne pepper
1/8 teaspoon celery seed
1/2 teaspoon fresh minced yellow onions
1 Tablespoon ground cumin
1 1/2 teaspoon ground cinnamon
1 Tablespoon sesame oil
1 lb. pork roast tenderloin cut into 4 oz. pieces
Preheat oven to 400F. Lightly spray baking dish with cooking spray.
In heavy frying pan add sesame seeds in a single layer. Over a low heat cook the seeds stirring constantly until they look golden and give off a noticeably toasty aroma (about 1-2 minutes). Remove the seeds from pan and cool.
In a bowl add the coriander, cayenne pepper, celery seed, minced onion, cumin, cinnamon, sesame oil and toasted sesame seeds. Stir to mix evenly.
Place the pork pieces in the prepared baking dish. Rub the spices on both sides of the pork pieces.
Bake until no longer pink (about 15 minutes) or until meat thermometer reaches 160F (med) or 170F (well done).