My mother used to cook pork tenderloin a lot when she lived in France; she would throw herbs and spices and stuff on it and it was always delicious; I figured I would try it with this jam, a typical Lebanese jam I found at the middle-eastern store; and why not crust it with my beloved sesame seeds?
I made a quick yogurt and orange blossom jam sauce to serve with it.
Prep time: 5 minutes
Cooks in: 30 minutes
- 2 pork tenderloins about 1 3/4 pounds total weight
- 3 cups of toasted sesame seeds
- 1 cup of orange blossom jam (substitute a jam of your liking, I use fig jam too)
- 1 1/2 cups of yogurt, strained a bit on a coffee filter over a sieve if you like it thicker
- rind of half an orange, with one tablespoon or more orange juice
- salt, white pepper and a dash of cinnamon or allspice or anise if using fig jam
- light olive oil
- Start the process by toasting the sesame seeds till golden in a 300F oven for 15 minutes, watching them to make sure they don’t burn. Cool. (Can be done several weeks ahead; keep in the freezer)
- Heat the jam and strain it; this will be the glaze, to be brushed on the pork all over.
- Sprinkle spices of your choice on the pork; if I use fig glaze, I sprinkle ground anise and white pepper; if I use orange blossom, white pepper and allspice or cinnamon or cardamom; brush with the glaze; coat with the golden sesame seeds thoroughly.
- Heat the oven to 425F; place the tenderloins on a piece of foil on a pan and bake covered in foil initially for a total of 30 minutes; make sure it is not overcooked; it needs to be pink in the middle or it will be too dry.
- While the meat is roasting, make the sauce: pour the yogurt in a bowl, add two or three tablespoons of jam, rind of the orange and 1 or 2 tablespoons of fresh orange juice and light olive oil. Whisk till smooth and set aside.
- When it is done, still pink but cooked remove from the oven; Cool it a bit and slice; serve with the sauce.