Honey Sesame (or Flax) Pork Tenderloin
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.


  • 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)


  1. 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!)
  2. Add the tenderloins, turning to coat, and seal the bag.
  3. Refrigerate several hours or overnight, turning a few times if you remember.
  4. When ready to cook, preheat oven to 375 degrees F.
  5. Place the seeds in a shallow bowl. Mix the honey and brown sugar and brush over the tenderloins.
  6. 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.
  7. 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.

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