This recipe for Honey Sesame Pork Tenderloin has been a family-favorite for years.

Honey Sesame Pork Tenderloin

It’s very easy to make, and the recipe turns out some excellent, tender pork medallions. It’s always a big hit for dinner!

Honey Sesame Pork Tenderloin Recipe

So when your family is tired of chicken (like mine!!), make some pork tenderloin for them. You know – the “other” white meat!

Honey Sesame Pork Tenderloin Recipe - RecipeGirl.com

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
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Honey Sesame Pork Tenderloin

An easy marinade helps to develop a sweet crust as this delicious pork cooks.
Prep: 25 minutes
Cook: 30 minutes
Marinating Time: 2 hours
Total: 2 hours 55 minutes
Servings: 6 servings
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Ingredients

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.

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12 Comments

  1. Michele says:

    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.

  2. Sylvie says:

    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.  

    1. Lori Lange says:

      Was it a thin pork tenderloin or a thicker pork roast?

  3. Paula says:

    What if you don’t have fresh ginger on hand….just the powder. Is that OK?

    1. Lori Lange says:

      Probably… but use a bit less.

  4. lindsey says:

    Do you cook this covered or uncovered in the oven??

    1. Lori Lange says:

      uncovered

  5. vivian says:

    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.

  6. Peter says:

    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

  7. Laura says:

    Oh yum! Always love a different twist on a pork tenderloin – looove the addition of sesame seeds. Great flavor and slight crunch! 

  8. Liz says:

    Love pork and this recipe sounds so good. Thank you.

  9. Lori Lange says:

    Excellent- glad to hear you liked this one!