A little kitchen experimenting yielded fabulous results in this easy-to-make, Asian-inspired recipe that’s become a favorite with kids and adults alike.
As cooler weather arrives, I am using our grill less frequently and returning to some of my favorite oven and slow cooker meals. The following pork tenderloin recipe is simple yet flavorful and pairs beautifully with a favorite quinoa salad I will share soon.
As I was looking for sesame seeds in the bulk aisle of the grocery store before making this meal, I noticed a container of flax seeds. Curious as to how they would work as the crunchy topping and always enjoying an experiment, I rolled one of the tenderloins in sesame seeds and the other in the flax seeds.
The taste and texture were similar, while the color of the flax-coated tenderloin was a pretty golden brown. Whichever topper you choose, the aroma of this dish will fill your kitchen and the taste is sure to please.
Honey Sesame (or Flax) Pork Tenderloin
Ingredients
- 2 pork tenderloins (about 2 pounds total)
- ⅓ cup (80ml) soy sauce
- 2 garlic cloves, crushed and roughly chopped
- 1 tablespoon grated ginger root (could substitute 1 teaspoon ground ginger)
- 1 tablespoon (15ml) sesame oil
- 2 tablespoons (40g) honey*
- 1 tablespoon (12g) brown sugar*
- ⅓ cup sesame or flax seeds or a mix of both (plus a little extra for sprinkling)
Instructions
- Mix the soy sauce, garlic, ginger, and sesame oil in a zipper-top bag. I place it in a bowl so it doesn't flop over and spill out. (I learned that the hard way!)
- Add the tenderloins, turning to coat, and seal the bag.
- Refrigerate at least 4-6 hours or overnight, turning a few times if you remember.
- Twenty to 30 minutes before cooking, remove the pork from the refrigerator and let it sit at room temperature. (Tip: Pork that isn't cold from the fridge will cook more quickly and evenly.)
- When almost ready to cook, preheat the oven to 375℉. Drain the pork well, discarding the marinade. Place the seeds in a wide, shallow bowl. Mix the honey and brown sugar and brush all over the tenderloins. (Tip: If the honey mixture seems too thick to brush on the pork, warm it for 10-15 seconds in the microwave.)
- Roll the well drained tenderloins in the seeds to evenly coat. Place the tenderloins in a lightly greased baking dish and sprinkle with a few more seeds, if needed, to evenly coat.
- Bake for 25-30 minutes or until the internal temperature reads 145℉. Allow the pork to rest for about 5 minutes before slicing.
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