Here’s a light, delicious dish that will soon be a favorite. Annemarie serves it with jasmine rice and broccoli. —Annemarie Harris, Haddonfield, New Jersey
- 1/2 cup reduced-sodium soy sauce
- 1 tablespoon minced fresh gingerroot
- 1-1/2 teaspoons sesame oil
- 2 whole cloves
- 1 pork tenderloin (3/4 pound)
- 1/4 cup sesame seeds
- 1 tablespoon honey
- 1 tablespoon brown sugar
- In a large resealable plastic bag, combine the soy sauce, ginger, sesame oil and cloves. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade. Place sesame seeds in a shallow dish. Roll pork in sesame seeds and place in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with honey; sprinkle with brown sugar.
- Bake, uncovered, at 425° for 20-30 minutes or until a meat thermometer reads 160°. Yield: 2 servings.
Originally published as Asian Pork Tenderloin in Healthy Cooking October/November 2010, p64
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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