This pork recipe is from page 50 of Thai Cooking and More. It is easy and really good. This recipe pairs well with a Thai cucumber salad.
1 large or 2 small pork tenderloins (about 1 1/4 pounds total)
1/4 cup soy sauce
2 cloves garlic, minced
3 tablespoons honey
2 tablespoons brown sugar
1 teaspoon minced fresh ginger
1 to 2 tablespoons toasted sesame seeds
Place pork in a large resealable food storage bag. Combine soy sauce and garlic in small cup; pour over pork. Close bag securely; turn to coat. Marinate in the refrigerator up to 2 hours.
Preheat oven to 400F. Drain pork’ reserve 1 tablespoon marinade. Combine honey, brown sugar, ginger and reserved marinade in small bowl.
Place pork in shallow foil-lined roasting pan. Brush with half of the honey mixture. Roast 10 minutes. Turn pork over; brush with remaining honey mixture; sprinkle with sesame seeds. Roast 10 minutes for small or 15 minutes for larger tenderloin or until internal temperature reaches 155F when tested with a meat thermometer.
Let pork stand on cutting board 5 minutes. Cut into 1/2 inch slices and serve. (Pork’s internal temperature will rise to 160F while resting)