GINGER-GLAZED PORK TENDERLOIN.
1/4 cup water
1/4 cup dry sherry
3 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons grated fresh ginger
2 teaspoons cornstarch
2 (12-ounce) pork tenderloins, trimmed
1 tablespoon vegetable oil
1 tablespoon sesame seeds, toasted
1. Whisk water, sherry, honey, soy sauce, ginger, and cornstarch in bowl. Pat pork dry with paper towels and season with pepper. Heat oil in 12” non-stick skillet over medium-high heat until just smoking. Cook tenderloins until well browned and meat registers 145 degrees, about 4 minutes per side (16 minutes total). Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 minutes.
2. Whisk sauce to recombine and add to now-empty skillet. Simmer over medium heat until thickened, about 5 minutes. Add pork and any accumulated juices and cook, turning occasionally, until glazed, about 1 minute. Slice and sprinkle with sesame seeds. Serve with any extra sauce.