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1
Combine soy sauce and garlic in a small cup.
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2
Place tenderloin in a resealable food storage bag; pour soy/garlic mixture over the pork; turn to coat and refrigerate for 1 to 2 hours.
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3
While pork marinates, prepare cucumber salad.
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4
Wash, but do not peel cucumber; cut into thin slices.
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5
Mix cucumber and onion in a medium bowl.
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6
Combine vinegar, lime juice and sugar in a small bowl; stir into cucumbers and onions.
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7
Cover and refrigerate salad at least 30 minutes.
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8
Stir in cilantro and top with peanuts before serving.
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9
Preheat oven to 400 degrees F.
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10
Drain pork, reserving 1 tablespoon of the marinade.
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11
Combine honey, brown sugar, ginger and reserved marinade in a small bowl.
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12
Place pork in a shallow foil lined roasting pan; brush with 1/2 the honey mixture; roast for 10 minutes.
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13
Turn pork over and brush with remaining honey mixture.
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14
Sprinkle sesame seeds evenly on the top.
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15
Roast for 10 to 15 minutes or until internal temperature reaches 155 degrees F when tested with a meat thermometer inserted into the thickest part of the meat.
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16
Let pork rest under a foil tent on a cutting board for 5 minutes. Internal temp will continue to rise to about 160 degrees.
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17
Cut into 1/2-inch slices and serve with Thai cucumber salad.
