Lightning Fast Tahini Pork

This is another great recipe from Everyday Dorie by Dorie Greenspan.  Simple and delicious.

I almost followed the recipe exactly.  The only thing I did differently was to cook the pork pieces separately and set aside.  Pork tenderloin is very tender and if overcooked,  becomes dry.  Not my preference.

Dorie also gives the option of substituting creamy peanut butter for the tahini.  Whatever you have on hand, I think both are delicious.

Lightning Fast Tahini Pork by Dorie Greenspan

1/2 teaspoon chile powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon fine sea salt (this is equivalent to table salt but I like the fine sea salt better.  I have now replaced my Morton table salt with Baleine Seal Salt, fine, in the blue canister)

1 pound pork tenderloin, cut into 1 inch pieces

2 tablespoons tahini (stirred well before measuring) or smooth peanut butter

Juice of 1-1/2 lemons, about 5 tablespoons

2 tablespoons olive oil

2 tablespoons honey

2 tablespoons cider vinegar

2 tablespoons water

Stir together the chile powder, ginger, cumin, turmeric and salt.  Toss the pork pieces in the spice mix until thoroughly coated.

Mix tahini or peanut butter with 2 tablespoons of the lemon juice.  The tahini/peanut butter will thicken which is fine.

Heat the olive oil on a large skillet, over medium high heat.  Add the pork pieces and cook until brown on all sides, about a minute each side.  Remove from the pan and set aside.

Lower the heat to medium and add the honey, vinegar , and water into the skillet.  Stir together, scraping up any brown bits from cooking the pork.  Reduce the temperature to medium low and stir in the tahini mix and then the pork pieces.  Cook for 2-3 minutes until the pork is heated through.  Remove pan from heat.  Stir in the remaining lemon juice.

Serve over rice with a vegetable, like sauteed spinach.

Enjoy!

chile powder, ground ginger, ground cumin, ground turmeric and salt:

add pork pieces and coat with spice mix:

peanut butter and lemon:

mise en place:

cook pork and set aside:

honey, vinegar, water:

add tahini/peanut butter mix:

then pork pieces, take off burner and add lemon juice:

serve over rice with a vegetable, like spinach, YUM!