Recipe of Speedy Sesame / Peanut Crusted Pork Tenderloin with Wasabi Cream Sauce

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We hope you got insight from reading it, now let's go back to sesame / peanut crusted pork tenderloin with wasabi cream sauce recipe. To cook sesame / peanut crusted pork tenderloin with wasabi cream sauce you only need 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Sesame / Peanut Crusted Pork Tenderloin with Wasabi Cream Sauce:

1. You need of PORK.
2. Use 1 of whole pork , usally about 11/4 to 11/2 pound weight.
3. Use 2 tbsp of finely chopped peanuts, I used dry roasted, but any will work.
4. Use 1 tbsp of white sesame seeds.
5. Take 1 tbsp of black sesame seeds.
6. Provide 1/4 tsp of kung pao dry seasoning blend.
7. Take tbsp of mayonnaise.
8. Prepare 1 tbsp of olive oil.
9. Prepare of WASABI CREAM SAUCE.
10. Take 1 of recipe my Wasabi Cream Sauce, recipe attached in direction step #6.
11. Get of GARNISH.
12. You need 2 of sliced green onions.

Instructions to make Sesame / Peanut Crusted Pork Tenderloin with Wasabi Cream Sauce:

1. Preheat oven to 375. Line a baking dish with foil, spray foil with non stick spray..
2. In a small bowl combine peanuts, sesame seeds and king pain seasoning blend.
3. If your pork tenderloin has a thin end fold it under and tie it or secure with a toothpick for an even thickness. Heat olive oil in skilled, sear pork on all sides just until brown. Transfer to prepared foil lined roasting pan..
4. Brush pork with mayonnaise.
5. Press peanut / sesame mixture on top and sides of pork..
6. Roast about 20 to 25 minutes, depending on the thickness of your tenderloin. The internal temperature should be 145 to insure a juicy roast. Let sit at least 10 minutes before slicing. Serve with Wasabi Cream Sauce, recipe attached below and garnish with green onions https://cookpad.com/us/recipes/362022-wasabi-cream-sauce.

Add the pork and sear until golden. Remove from the skillet and drizzle with the remaining peanut oil. Place the sesame seeds on a plate. For the Asian dipping sauce: Rinse the Thai basil and mint, shake dry, pluck leaves and finely chop. In a bowl, stir the herbs with the chili sauce, lime juice and.

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