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Sesame Pork Tenderloin Recipe

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"Pork tenderloin gets dressed up for company in this easy-to-fix yet special main dish," writes Sue Mackey from Galesburg, Illinois. "The meat is tender and flavorful. Sesame seeds and ginger go together so well."

This recipe is:

Diabetic Friendly

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Sesame Pork Tenderloin Recipe

Prep: 15 min. + marinating Bake: 20 min.

Yield: 8 Servings

15 30 45

Ingredients

1/2 cup reduced-sodium soy sauce
3 tablespoons olive oil
2 teaspoons minced fresh gingerroot
1 to 3 garlic cloves, minced
2 Pork tenderloins (1 pound each)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1/2 cup honey
1/4 cup packed brown sugar
1/3 cup sesame seeds, toasted

Directions

In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally.
Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds.
Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing. Yield: 8 servings.

Nutritional Analysis: One 4-ounce serving (prepared with reduced-sodium soy sauce) equals 284 calories, 6 g fat (2 g saturated fat), 74 mg cholesterol, 212 mg sodium, 25 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

Originally published as Sesame Pork Tenderloin in Taste of Home April/May 2002, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Sesame Pork Tenderloin

Sesame Pork Tenderloin

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(1-3) of 3 reviews

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Reviewed on Dec. 28, 2012 by JennTats

I did this much quicker by pre slicing the tenderloin in 1 inch round slices then I lightly pounded the loin before marinating for 20 min. I cooked it on 425 for 12 min.

Reviewed on Feb. 04, 2010 by angelasandoval

Very good and easy to make. I used 1/2 t. ground ginger instead of fresh gingerroot.

Reviewed on Oct. 19, 2009 by smurfie93

We make this for parties all the time and everyone raves about it. Easy to make.