Negimaki with Sesame-Soy Glaze

1. Make the Glaze

In a small saucepan, whisk together the soy sauce, dry sherry, and sugar. Bring this mixture to a simmer over medium heat, allowing it to reduce for about 5 minutes until thick enough to coat the back of a spoon.

2. Prepare the Pork Tenderloin

Slice the pork into thin strips and use a meat mallet or rolling pin to gently pound each piece until it’s about ¼ inch thick.

3. Grill the Scallions

Heat your grill or grill pan over medium-high heat. Brush the scallions with canola oil and season them lightly with salt and pepper. Grill the scallions for 1 to 2 minutes until they are slightly charred and tender.

4. Assemble and Grill the Negimaki

Lay the pounded pork strips on a clean work surface. Season with salt and pepper. Place a few grilled scallion halves and a small bundle of enoki mushrooms on each pork strip. Roll the pork tightly around the vegetables, securing them into neat rolls. Brush with canola oil and grill for 8 to 12 minutes, turning occasionally, until the pork is cooked through and has grill marks.

5. Glaze and Serve

During the last few minutes of grilling, brush the rolls generously with the prepared sesame-soy glaze. Transfer the pork rolls to a cutting board and slice them into bite-sized pieces. Arrange the slices on a platter, drizzle them with any remaining glaze, sprinkle with toasted sesame seeds, and serve with lime wedges on the side.