Light Asian Pork Tenderloin Recipe
Light Asian Pork Tenderloin Recipe photo by Taste of Home
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Light Asian Pork Tenderloin Recipe

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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
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES: 2 servings


  • 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

Nutritional Facts

5 ounce-weight: 324 calories, 12g fat (2g saturated fat), 95mg cholesterol, 437mg sodium, 19g carbohydrate (15g sugars, 0g fiber), 37g protein Diabetic Exchanges: 1 starch, 5 lean meat, 1 fat.


  1. 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.
  2. 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.
  3. 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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brazenlove 114146
Reviewed Dec. 23, 2010

"I love this recipe. Being Asian, I definitely savored the flavor. The sesame oil and seeds made it more tasty. My hubby loved it too! :)"

mjlouk 130788
Reviewed Oct. 13, 2010

"This was really good!"

asabot 180289
Reviewed Oct. 10, 2010

"The flavor of this recipe is great and the pork was tender and moist. Definitely will make this again."

spidergirl502 189478
Reviewed Sep. 28, 2010

"Wonderful taste! I cooked the tenderloin in my slowcooker and it was great! I definitely recommend the reduced-sodium soy sauce. I only had regular, and it came out a bit too salty. I'll correct my mistake next time. Great recipe!!"

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