Although sesame seeds are the traditional topping in an Asian-inspired dish, I was curious to see how flax seeds would work. I thought they offered a hint more crunch and the color was more golden brown. Feel free to use either one or a mix of both.
⅓cupsesame 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.
Notes
* I used to make this recipe with ¼ cup honey and 2 tablespoons brown sugar, but I usually had some leftover. More recently, I've used the updated amount specified in the ingredient list and it's just enough to fully coat the tenderloins with nothing remaining. Best temperature for pork: In years past, it was customary to cook pork to an internal temperature of 160℉. However, the USDA lowered its temperature recommendation for pork to 145℉. I think this produces a juicier, more tender outcome. The pictured tenderloins took 26 minutes in my oven to reach that temperature and were perfect.