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.
- 2 pork tenderloins (about 2 pounds)
- 1/3 cup soy sauce
- 2 garlic cloves, crushed and roughly chopped
- 1 tablespoon grated ginger root (could substitute one rounded teaspoon dry ginger)
- 1 tablespoon sesame oil
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1/3 cup sesame or flax seeds or a mix of both (plus a bit extra for sprinkling)
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 several hours or overnight, turning a few times if you remember.
When ready to cook, preheat oven to 375 degrees F.
Place the seeds in a shallow bowl. Mix the honey and brown sugar and brush over the tenderloins.
You may heat 10-15 seconds in the microwave if the mixture seems too thick to brush on. Roll the tenderloins in the seeds to evenly coat. Place the tenderloins in a lightly greased baking dish and sprinkle with a few more seeds to evenly coat.
Bake for 25-30 minutes or until the internal temperature reads 145 degrees F. Allow to rest for about 5 minutes before slicing.
- In years past, it was customary to cook pork to an internal temperature of 160 degrees F. Recently, the USDA lowered its temperature recommendation for pork to 145 degrees F, and I think this produces a juicier, more tender outcome. In my oven, these particular tenderloins took 26 minutes and were juicy and delicious.