Back to Sesame Pork Tenderloin

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

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 (0g sugars, trace fiber), 24g protein Diabetic Exchanges:3 lean meat, 1-1/2 fruit

Reviews for Sesame Pork Tenderloin

Sort By :
MY REVIEW
barfive
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
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
Reviewed Feb. 4, 2010

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

MY REVIEW
smurfie93
Reviewed Oct. 19, 2009

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

Loading Image

Wine Pairings

Light-Bodied White Wine

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