Negimaki with Sesame-Soy Glaze

1. Prepare the Glaze

In a small saucepan, whisk together low-sodium soy sauce, dry sherry or dry white wine, and sugar. Place the saucepan over medium heat and let the mixture simmer for about 5 minutes, until it reduces to a thin glaze.

2. Prepare the Pork

Cut the pork tenderloin into thin slices and gently pound them with a meat mallet until even in thickness.

3. Grill the Scallions

Toss the scallions with canola oil and season with kosher salt and freshly ground black pepper. Heat a grill or grill pan and grill the scallions for 1 to 2 minutes until charred and tender.

4. Assemble the Rolls

Lay a slice of pork flat, season with salt and pepper, and place grilled scallions and enoki mushrooms on top. Roll the pork tightly around the vegetables and secure the roll.

5. Cook the Pork Rolls

Brush the pork rolls with canola oil and cook on a preheated grill or grill pan for 8 to 12 minutes, turning occasionally and brushing with the sesame-soy glaze until the pork is cooked through and the glaze has caramelized.

6. Serve

Slice the cooked pork rolls into bite-sized pieces, arrange on a platter, drizzle with any remaining glaze, and sprinkle with toasted sesame seeds. Serve with lime wedges.