Pork Tenderloin with Black Sesame Crust, Roasted Pineapple Ginger Sauce, and Sautéed Bok Choy

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a shallow plate, mix the black sesame seeds, garlic powder, ground ginger, 4 g salt, and black pepper.

2. 2

   Pat the pork tenderloin dry, rub it with 1 tablespoon olive oil, and press it into the sesame mixture to create an even crust on all sides.

3. 3

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the tenderloin for 1 to 2 minutes per side until the crust is fragrant and lightly toasted.

4. 4

   Transfer the skillet to the oven and cook the pork for 12 to 16 minutes at 220 °C / 425 °F, or until it reaches an internal temperature of 63 °C / 145 °F. Remove and let it rest for 8 minutes before slicing.

5. 5

   While the pork cooks, place the pineapple and red onion on a small tray, toss with a drizzle of olive oil, and roast for 10 minutes at 220 °C / 425 °F until lightly caramelized at the edges.

6. 6

   Transfer the roasted pineapple and onion to a saucepan. Add 2 chopped garlic cloves, the grated fresh ginger, soy sauce, rice vinegar, honey, and 90 ml water. Cook over medium heat for 4 to 5 minutes.

7. 7

   Mix the cornstarch with the remaining 30 ml water and stir it into the saucepan. Cook for 1 to 2 minutes, stirring, until the sauce is glossy and lightly thickened. Adjust with the remaining salt if needed.

8. 8

   Heat a large skillet over medium-high heat with the sesame oil. Add 1 sliced garlic clove and cook for 20 seconds. Add the bok choy and sauté for 3 to 4 minutes until tender but still crisp.

9. 9

   Add the lime zest and 1 tablespoon lime juice to the bok choy, toss well, and remove from the heat.

10. 10

    Slice the pork tenderloin into thick medallions. Serve with the roasted pineapple ginger sauce spooned over or alongside, with the sautéed bok choy on the side.