This recipe for Honey Sesame Pork Tenderloin has been a family-favorite for years.
It’s very easy to make, and the recipe turns out some excellent, tender pork medallions. It’s always a big hit for dinner!
So when your family is tired of chicken (like mine!!), make some pork tenderloin for them. You know – the “other” white meat!
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Honey Sesame Pork Tenderloin
An easy marinade helps to develop a sweet crust as this delicious pork cooks.
Ingredients
- 1½ pounds pork tenderloin
- ½ cup soy sauce
- 2 medium garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon canola or vegetable oil
- ¼ cup honey
- 1 tablespoon brown sugar
- 1 teaspoon sesame seeds (more or less, to taste)
Instructions
- Rinse the pork and pat dry; remove the silverskin (if still there). Trim any fat. Place in large ziploc freezer bag.
- 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.
- Preheat the oven to 300℉.
- Drain the marinade from the bag. Place the tenderloin on a roasting pan and sprinkle with sesame seeds.
- Bake 25 to 35 minutes, or until a meat thermometer inserted into the thickest portion registers 145℉.
- Let rest for 5 to 10 minutes, then slice into medallions and serve immediately.
Notes
- 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
Serving: 1serving, Calories: 182kcal, Carbohydrates: 8g, Protein: 25g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.05g, Cholesterol: 74mg, Sodium: 600mg, Potassium: 478mg, Fiber: 0.2g, Sugar: 7g, Vitamin A: 2IU, Vitamin C: 0.4mg, Calcium: 15mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are a few more pork tenderloin recipes you may enjoy:
- Perfect Roasted Pork Tenderloin Recipe with Apples by Inspired Taste
- Indonesian Pork Tenderloin by Tide and Thyme
- Glazed Pork Tenderloin with Pineapple by RecipeGirl
- Sweet and Sour Glazed Pork Tenderloin by A Family Feast
I cooked this to directions and it was raw. my tenderloin is just like your pictures, so I know its right cut. Threw my whole meal off as everything is done but just had to put the pork back in.
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.
Was it a thin pork tenderloin or a thicker pork roast?
What if you don’t have fresh ginger on hand….just the powder. Is that OK?
Probably… but use a bit less.
Do you cook this covered or uncovered in the oven??
uncovered
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.
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
Oh yum! Always love a different twist on a pork tenderloin – looove the addition of sesame seeds. Great flavor and slight crunch!
Love pork and this recipe sounds so good. Thank you.
Excellent- glad to hear you liked this one!