Honey Sesame Pork Tenderloin

This recipe for Honey Sesame Pork Tenderloin has been a family-favorite for years.

Honey Sesame Pork Tenderloin

It’s very easy to make, and the recipe turns out some excellent, tender pork medallions.  It’s always a big hit for dinner!

Honey Sesame Pork Tenderloin Recipe

So when your family is tired of chicken (like mine!!), make some pork tenderloin for them.  You know- the “other” white meat!

Honey Sesame Pork Tenderloin Recipe - RecipeGirl.com

Honey Sesame Pork Tenderloin

Yield: 6 servings

Prep Time:25 minutes

Cook Time:30 minutes

Ingredients:
  • 1 1/2 pounds pork tenderloin
  • 1/2 cup soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon canola or vegetable oil
  • 1/4 cup honey
  • 1 tablespoons brown sugar
  • about 1 teaspoon sesame seeds
Directions:
  1. Rinse the pork and pat dry- remove the silverskin (if still there). Trim any fat. Place in large ziploc freezer bag.
  2. In a medium bowl, whisk together the soy sauce, garlic, ginger, oil, honey and brown sugar.  Pour the marinade over the tenderloin and seal the bag. Marinate in the refrigerator for 2 hours.
  3. Preheat the oven to 300 degrees F.
  4. Drain the marinade from the bag. Place the tenderloin on a roasting pan and sprinkle with sesame seeds.
  5. Bake 25 to 35 minutes, or until a meat thermometer inserted into the thickest portion registers 145 degrees.
  6. Let rest for 5 to 10 minutes, then slice into medallions and serve immediately.
Tips:
  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of soy sauce that is known to be GF.
Nutrition:
  • Nutritional Information Per Serving (recipe divided by 6) Calories 177, Total Fat 4.4g, Saturated Fat 1.9g, Cholesterol 0mg, Sodium 444g, Potassium 15.3mg, Carbohydrates 8.5g, Dietary Fiber .1g, Sugar 7.3g, Protein 25.8g
  • Weight Watchers Points:  Freestyle SmartPoints 4, Original SmartPoints:  4, PointsPlus: 4, Old Program:  4
SOURCE: RecipeGirl.com

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Comments

  • Sylvie wrote:

    I cooked it at 300 for 30 min and it was practically raw.   I 
    Raised it and it’s been another 25 and only at 120 degrees.    Am I missing something from the recipe.  Smells great though.  Just threw my timing off a lot.  

    • Lori Lange wrote:

      Was it a thin pork tenderloin or a thicker pork roast?

  • Paula wrote:

    What if you don’t have fresh ginger on hand….just the powder. Is that OK?

    • Lori Lange wrote:

      Probably… but use a bit less.

  • lindsey wrote:

    Do you cook this covered or uncovered in the oven??

    • Lori Lange wrote:

      uncovered

  • vivian wrote:

    I made this tonight for my husband and son, and they both liked it very much. It was simple to prepare, but needed to be cooked longer and at a higher temperature in my oven to be done.

  • Peter wrote:

    Love this pork recipe. Been making it for about 5 years. I got it from a lovely old Italian lady. Some times I have it with a good blue-cheese spread.  If  you spread it on the pork as soon as comes out of the pan it melts over the pork. YUMMY

  • Laura wrote:

    Oh yum! Always love a different twist on a pork tenderloin – looove the addition of sesame seeds. Great flavor and slight crunch! 

  • Liz wrote:

    Love pork and this recipe sounds so good. Thank you.

  • Lori Lange wrote:

    Excellent- glad to hear you liked this one!