1 or 2 Boneless Pork Tenderloin 2-3 lbs (Picture is only 1 tenderloin)
For Marinade:
1/4 cup Coconut Secret Coconut Aminos
2 T. honey
2 T. brown sugar
2 T. red wine vinegar
1 tsp. salt
1 tsp. five spice powder
red food coloring (optional) (No food coloring in the pictured version)
For the Sauce: Marinade plus 1/2 T. cornstarch
Sesame Seeds
Trim all fat from meat. Place tenderloin(s) in a gallon zippered bag. Combine remaining ingredients with a whisk until sugar is dissolved. Pour over tenderloin(s) in the bag. Seal out as much air as possible. Place in the refrigerate overnight, turning occasionally.
To cook: Heat oven to 350 degrees. Reserving the marinade, place tenderloin(s) on a race in a baking pan. Put in the oven and bake 45 min. or until internal temperature measures 165 degrees. Remove from oven, wrap in foil and let rest 10-15 min.
To make sauce: Add cornstarch to a small saucepan. Whisk in reserved marinade. Bring to boil, reduce heat to low and simmer 1 min. more or until thickened.
Use an electric knife to thinly slice the tenderloin. Serve with thickened sauce and sesame seeds.
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