Recipe: Crunchy Sesame Seed-Crusted Pork (using pork tenderloin)

CRUNCHY SESAME SEED-CRUSTED PORK

"Use small pork tenderloins for this recipe, and roast them quickly at a high temperature to keep them tender and juicy. Rolling the cooked pork in the spice mixture after taking it out of the oven keeps the coating crunchy."

2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons Asian hot chile paste
2 (12 ounce each) pork tenderloins
FOR THE SESAME SEED CRUST:
1 teaspoon Szechuan peppercorns
1 tablespoon (4 grams) medium-size loose-leaf green tea
1 tablespoon brown sesame seeds
1 tablespoon black sesame seeds
1 tablespoon coarse sea salt
1 1/2 teaspoons Chinese five-spice powder
2 tablespoons light brown sugar

Preheat the oven to 450 degrees F.

Mix the soy sauce, vinegar, sesame oil, and chile paste in an 11x9-inch baking dish. Add the pork and turn to coat all sides.

Roast the pork for about 20 minutes, turning once, until an instant-read thermometer inserted into the thickest part of the roast registers 150 degrees. Remove the pork from the oven and transfer to a platter to rest for 5 minutes.

TO PREPARE THE SESAME SEED CRUST:
While the pork is roasting, lightly crush the peppercorns and green tea using a mortar and pestle. Add the sesame seeds, salt, five-spice powder, and brown sugar and stir to blend well. Spread the spice mixture on a large plate.

Using tongs, roll the pork in the spice mixture to cover completely. Return to the platter, slice, and serve immediately.

Makes 4 servings
Source: Green Tea by Mary Lou Heiss