A delightful twist on pork tenderloin, featuring a sesame crust and a zesty mustard sauce.
Mix the soy sauce, ketchup, garlic powder, and ginger in a bowl.
Use a whisk to ensure the marinade is well combined for even flavor distribution.
Place the pork in a plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
Turn the bag occasionally to ensure the pork is evenly coated.
Preheat the oven to 325°F (165°C). Remove the pork from the marinade and discard the marinade.
Pat the pork dry with paper towels to help the sesame seeds adhere better.
Place the pork on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the pork.
Ensure the thermometer does not touch the bone for an accurate reading.
Roast the pork in the oven for 45-60 minutes, or until the thermometer reads 160°F (71°C).
Check the pork's temperature periodically to avoid overcooking.
Spread the sesame seeds on a piece of foil. Roll the cooked pork in the seeds to coat evenly.
Press gently to ensure the seeds stick to the pork.
Slice the pork into thin medallions and serve with the spicy mustard sauce.
Arrange the slices neatly for an appealing presentation.
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