Sesame Pork Tenderloin with Cucumber Salad



  • 1 lb lean pork tenderloin
  • 1┬álarge cucumber, spiralized
  • 1/2 cup shredded carrots
  • 1/2 cup Bragg’s Aminos
  • 1.5 tbsp. red chili paste
  • 1/4 cup roasted sesame seeds
  • 1/2 cup brown rice vinegar
  • 1 tbsp. brown sugar
  • salt and pepper to taste

Rub the pork tenderloin with half the aminos, salt, pepper, and .5tbsp of chili paste and let sit in a Tupperware in the fridge for 5-10 hours. Remove from fridge about an hour before cooking. Place tenderloin on a baking pan with tinfoil cupped around the tenderloin, and pour the juice from marination all over the tenderloin. Bake in the oven at 415 degrees for about 25 minutes. About 10 minutes before this is done, combine the cucumber, carrots, and half the sesame seeds in a bowl and stir in the rice vinegar. I also put a splash of aminos in here as well. Put the bowl in the fridge until serving. Then, take a small pan and heat the other half of aminos on the stove with brown sugar and rest of chili paste. Simmer for just a minute until it’s a little thicket mixture. You should be removing the pork at this point- let it sit for a couple of minutes before slicing. After slicing, drizzle the amino/brown sugar mixture onto the sliced tenderloin, and sprinkle the sesame seeds on top. Serve next to the cold cucumber/carrot mix. First time ever making pork tenderloin!