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Sesame Pork Tenderloin Recipe

"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."
TOTAL TIME: Prep: 15 min. + marinating Bake: 20 min. YIELD:8 servings

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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

4 ounce-weight: 284 calories, 6g fat (2g saturated fat), 74mg cholesterol, 212mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

Reviews for Sesame Pork Tenderloin

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MY REVIEW
barfive User ID: 53274 219395
Reviewed Feb. 1, 2015

"My family and friends loves this recipe when I served it the first time and has been a go to one for Pork Tenderloin. I always have it marinated ready in the freezer. When I buy the Pork Tenderloin I make up the marinade and put in the freezer bag with the Pork Tenderloin and freeze ready for use. I also use this marinade on chicken wings. Delicious"

MY REVIEW
JennTats User ID: 7007311 108208
Reviewed Dec. 28, 2012

"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."

MY REVIEW
angelasandoval User ID: 2401339 60523
Reviewed Feb. 4, 2010

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

MY REVIEW
smurfie93 User ID: 43176 36367
Reviewed Oct. 19, 2009

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

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Wine Pairings

Light-Bodied White Wine

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