"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."
- 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)
- 1/2 cup honey
- 1/4 cup packed brown sugar
- 1/3 cup sesame seeds, toasted
- 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.
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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