Sesame Pork Roast with Mustard Cream
Date: Nov. 13th, 2019 - 1:00 PM
Ingredients
¼ cup bottled chili sauce
2 tablespoons reduced-sodium teriyaki sauce
2 teaspoons grated fresh ginger or ¼ teaspoon ground ginger
2 cloves garlic, minced
2 (12 to 16 ounce) pork tenderloins
2 teaspoons sesame seeds
¼ cup fat-free or light dairy sour cream
1 scallion, finely chopped, tops reserved
1 teaspoon Dijon mustard
Pinch of salt
3 cups fresh baby spinach
Preparation
- Preheat oven to 425°F. For basting sauce, stir together chili sauce, teriyaki sauce, ginger, and garlic in a small bowl.
- Place pork tenderloins on a rack in a shallow roasting pan. Brush some of the basting sauce over the tenderloins. Roast for 15 minutes. Brush the tenderloins with additional basting sauce and sprinkle with sesame seeds; discard any remaining sauce. Roast for 10 to 20 minutes more or until a thermometer inserted in the thickest part of each tenderloin registers 160°F.
- Meanwhile, for mustard sauce, stir together sour cream, scallion, mustard, and salt in a small bowl. If desired, sprinkle with scallion tops.
- To serve, place spinach on a serving platter. Slice one of the tenderloins (cover and chill the remaining tenderloin for another meal). Arrange the sliced tenderloin on top of the spinach. Serve with the mustard sauce.
