{"id":3332,"date":"2019-11-13T13:00:52","date_gmt":"2019-11-13T17:00:52","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3332"},"modified":"2019-10-28T00:29:22","modified_gmt":"2019-10-28T03:29:22","slug":"sesame-pork-roast-with-mustard-cream","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/11\/13\/sesame-pork-roast-with-mustard-cream\/","title":{"rendered":"Sesame Pork Roast with Mustard Cream"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">\u00bc cup bottled chili sauce<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons reduced-sodium teriyaki sauce<\/p>\n<p class=\"pol-message-dialog-text\">2 teaspoons grated fresh ginger or \u00bc teaspoon ground ginger<\/p>\n<p class=\"pol-message-dialog-text\">2 cloves garlic, minced<\/p>\n<p class=\"pol-message-dialog-text\">2 (12 to 16 ounce) pork tenderloins<\/p>\n<p class=\"pol-message-dialog-text\">2 teaspoons sesame seeds<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup fat-free or light dairy sour cream<\/p>\n<p class=\"pol-message-dialog-text\">1 scallion, finely chopped, tops reserved<\/p>\n<p class=\"pol-message-dialog-text\">1 teaspoon Dijon mustard<\/p>\n<p class=\"pol-message-dialog-text\">Pinch of salt<\/p>\n<p class=\"pol-message-dialog-text\">3 cups fresh baby spinach<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 425\u00b0F. For basting sauce, stir together chili sauce, teriyaki sauce, ginger, and garlic in a small bowl.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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\u00b0F.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, for mustard sauce, stir together sour cream, scallion, mustard, and salt in a small bowl. If desired, sprinkle with scallion tops.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6285231.jpg\" alt=\"Sesame Pork Roast with Mustard Cream\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients \u00bc cup bottled chili sauce 2 tablespoons reduced-sodium teriyaki sauce 2 teaspoons grated fresh ginger or \u00bc teaspoon ground ginger 2 cloves garlic, minced 2 (12 to 16 ounce) pork tenderloins 2 teaspoons sesame seeds \u00bc cup fat-free or light dairy sour cream 1 scallion, finely chopped, tops reserved 1 teaspoon Dijon mustard Pinch [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3332","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3332"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3332\/revisions"}],"predecessor-version":[{"id":3333,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3332\/revisions\/3333"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}