Marinated Pork Strips

Pork tenderloin marinated for three hours in soy sauce, sugar, ginger, garlic, minced onion, and sesame seeds, then roasted until tender and sliced thin for cocktail picks. This is the kind of appetizer that disappears from the table first at every party.

The marinade is Asian-inspired and does real work during those three hours. The soy sauce seasons the meat deeply while the sugar and ginger create a caramelized, slightly sweet crust during roasting. The sesame seeds toast in the oven and add a nutty crunch to the exterior of each slice.

After roasting, the reserved marinade gets simmered for ten minutes (which makes it safe after contact with raw pork) and served alongside as a dipping sauce. Slice the tenderloin into thin rounds, spear each with a cocktail pick, and you have an elegant hors d’oeuvre that takes minimal effort.

Chef Tips

• Marinate for the full three hours and turn frequently. Tenderloin is lean and needs time to absorb the soy-ginger flavors.
• Split thick tenderloins lengthwise for more surface area and faster, more even cooking.
• Don’t overcook. Pork tenderloin dries out fast past medium. Pull it when an instant-read thermometer reads 145°F (63°C) and let it rest for 5 minutes.
• Simmer the reserved marinade for a full ten minutes before serving. This is a food safety step since the marinade touched raw pork.

Variations

• Add a tablespoon of honey to the marinade for a sweeter, stickier glaze.
• Grill the tenderloins instead of roasting for a smokier char on the sesame crust.
• Serve sliced over steamed rice with the reduced marinade for a main dish instead of an appetizer.