Pork tenderloin basted with an Asian-style sauce. So easy and so good!
This was incredible! Probably of my favorite recipes on the site thus far. I made the minor tweaks that many recommended: 1. double sauce recipe (although really 1.5x would have been enough) 2. added 3 cloves minced garlic to sauce 3. cut oil in half and used olive oil vs. sesame The meat came out so tender and flavorful. Poured the sauce from the bottom of the pan over the meat and used for dipping. Husband loved as well. Kind of surprised that my kids (11,8) were just ok with it. I don't care, however, this was so good that they will just have to ok with it!
Read MoreI tried this recipe because I did not have time to marinade the pork before grilling like I usually do. I had hoped this would turn out well, what I evened up with was over cooked boiled meat. I do think the marinade has potental as a marinade though and I may try that.
Read MoreThis was incredible! Probably of my favorite recipes on the site thus far. I made the minor tweaks that many recommended: 1. double sauce recipe (although really 1.5x would have been enough) 2. added 3 cloves minced garlic to sauce 3. cut oil in half and used olive oil vs. sesame The meat came out so tender and flavorful. Poured the sauce from the bottom of the pan over the meat and used for dipping. Husband loved as well. Kind of surprised that my kids (11,8) were just ok with it. I don't care, however, this was so good that they will just have to ok with it!
This was one of my favourite recipes for pork tenderloin. I doubled the recipe, using olive oil instead of sesame seed oil (because i had none) then added chopped garlic and about 1/3 cup melted butter to the glaze and cooked it all together at the same time at the same temperature (350) the whole way through, occasionally basting the tops of the loins using a turkey baster. While eating I gave everybody a little side dish of the sauce to dip their pork into while eating. It was so good everyone drank whatever was left in their side dish! I make this again and again, perhaps using different meats. It's basically a honey garlic sauce the way I made it, I think next time I will do chicken wings! Also, it is better than soya sauce in plain rice!! Compliments to the chef!
Turned out great! I didn't have any Balsamic Vinegar so I used Worchestershire Sauce and it did the trick!! Will definetely make again....
My ENTIRE family (down to my 9 month old) loved this dish. Others mentioned that there was too much oil. I love the taste of sesame oil so I went with the full portion. It was great. HOWEVER, when using the juices to make a gravy it was evident that there was too much oil. So, as a marinade and cooking liquid, it's great as is. BUT if you are wanting to finish with a sauce I'd cut back quite a bit on the sesame. I think this would be fantastic on chicken and maybe even a beef roast... YUMMY.
I just got up from the dinner table and this one is a keeper! It is similar to another recipe that I have that has ginger, garlic and hot peppers in the mix. I added 2 cloves of garlic and red pepper chilli flakes to the sauce. I also basted it every 5-10 minutes so a lot of the glaze would be on the outside of the pork. I would suggest adding parchment paper to the pan because of the high sugar content of the glaze. This will make for easy clean up. Thanks for the recipe, Mokonak.
This was just ok....didn't wow us, and I didn't think it was anything spectactular. I might try again and use as a marinade (as another reviewer suggested). Thanks anyway for the post.
This was a fantastic recipe for basting a pork tenderloin. I doubled the sauce, except for the oil, boiled it after brushing the tenderloin twice during baking, and poured a little over the sliced tenderloin. I served it with garlic mashed red-skinned potatoes and broccoli with butter and sesame seeds. Everyone raved!
This recipe is so easy, yet so elegant. I have served it many times when hosting company and it is a hit every time!
My husband and I served this last night for our friends, one of which is a very picky eater. We were all impressed. The pork was very moist and had a wonderful flavor. I didn't have any sesame oil, so I substituted olive oil. It was wonderful.
I tried this recipe because I did not have time to marinade the pork before grilling like I usually do. I had hoped this would turn out well, what I evened up with was over cooked boiled meat. I do think the marinade has potental as a marinade though and I may try that.
Very yummy! I made a few changes: I doubled the recipe except for the sesame oil and used Agave instead of honey. I marinated this overnight. Note - watch your cooking time. Mine was done at 45 minutes. Thanks for the recipe - I will definately make it again!
This was very good. I did alter the recipe slightly as others did. I used olive oil instead of sesame, reduced the amount of oil in half, and added fresh minced garlic to the sauce. Also, I used half the sauce to marinade the tenderloin for about 2-3 hours, covered and refridgerated, then during cooking I glazed the tenderloin with some of the reserved sauce. I brought remaining sauce to boil, and used it for dipping finished tenderloin! It was fabulous! Strong and rich flavor.
This was great, with a few additions thanks to Sweetjam's review. I added a little ginger powder, 1 large clove of garlic, and red pepper flakes. I made the sauce a few hours in advance and I thought the flavor was much better after it had sat awhile. I used 2 pounds of PTL, so I adjusted the recipe accordingly, and I also covered my pan with foil. I checked the temp after about 30 min. & mine were both done (in fact just a tad bit overdone), so I highly recommend using your meat thermometer if you don't want leather. Since I had not timed the rest of my meal to be done this quick and they did not have a very good glaze on them yet, I brought the foil up around them to form a boat and poured the remaining sauce over them and let them sit until the rest of dinner was done. They were fantastic and the sauce, as an au jus, was great too!
This was incredibly good and simple. Pork was tender perfect and excellent flavor. Followed recipe sauce exactly but only made one 1# tenderloin. Used extra sauce to flavor a brown rice/veggie stir fry to go with! P.S. My sesame oil was called "Hot" - had a little bite, but good!
This was excellent. We had 2 tenderloins. We marinated 1 in orange juice and garlic and the other my brother did in a mesquite chicken and rib rub on the other. We were going to do a 3rd with this glaze. We ended up sticking with the 2 and just put the glaze over them. It was amazing!!!! I am making it again tonight with a citrus marinated tenderloin. I am sure it would taste great by itself but you can definitely epxeriment with the flavors.
Very tender and flavorful - except my glaze was very runny. I agree with others, I cut the sesame oil to 1.5 Tbs and I did add sesame seeds at the end for a little touch. Good - I would make again - just not 5 star worthy.
WOW!! This was super! Only changes I made was less honey and more brown sugar. 1/2 a TBS Less of Sesame Oil (I love s. oil..and this was plenty!) I reserved a little sauce to cook on the stove top in case mine cooked down too much - but it didn't. I did tent the meat for some of the time to protect the sauce - but near the end I uncovered it. This was great!!!! Better than great! Oh - in the sauce I cooked down on the stove top I added a bit of oyster sauce..as it is my new favorite thing. Not necessary - but good none the less!! FIVE THUMBS UP!!
This was a very good Recipe, I roasted the pork tender very slow at a 225 degrees oven 4 hours My wife Loved it
Delicious pork tenderloin. I bought a 4 pound tenderloin and cut it in half so I could try 2 different marinades/glazes at the same meal. This was very good with a nice mild flavoring. I poured some marinade in a separate container before I started to baste. I did not want to contaminate the marinade I wanted to use when I placed the meat on the table. I then basted the loin every 15 minutes while baking. Mine hit the 160+ degrees right at the 45 minute mark. I let the meat rest for 10 minutes, then sliced. I heated the "clean" marinade and served it on the side. Everyone (company for dinner) enjoyed this flavoring.
Great! I tried sliced baked sweet potatoes just laid along side the tenderloin about half way done and spread a little maple syrup over those - the aroma alone is worth 5 stars. The meal was a hit.
This was just wonderful...I did lower the oven temperature...I cooked it at 350 degrees and used a meat thermometer to judge doneness...I used olive oil instead of the sesame oil...worchestershire sauce instead of the balsamic vinegar...It was incredibly tender...and the taste was awesome. If sauce begins to burn in pan bottom...just add a little water...A wonderful recipe...
What a wonderful flavor. This was very easy and the meat came out so tender. I did substitute the sesame oil with hot oil, we like spicy. Yum.
Excellent. Will make again. I used olive oil instead of sesame, added a clove of garlic, and made extra sauce to use as a dipping sauce. I forgot to lower the oven temp to 350 and the extra sauce in the pan burned to a crisp, but the pork still tasted good....i didn't realize until the smoke alarm went off after 30 minutes. It is a good thing it went off, or the pork would have been overcooked
This pork tenderloin is amazing! I have made pork tenderloin a few times before, but it has always turned out too dry. I read the reviews on this recipe though and it looked promising so I gave it a try. The only thing I added to the sauce was minced garlic, which made it even more delicious. I poked several holes in the top of the pork so the sauce would soak through and then poured the sauce on top. I marinated the meat for about 2 1/2 hours in the refrigerator. I covered the roasting pan tightly with foil and roasted at 300 degrees for about 1 hour. The pork was so tender and juicy, even my husband raved about it. He was very skeptical when I told him I was going to try pork tenderloin again because it turned out so dry before. The whole family loved it though and I used the leftover meat for stir-fry and pork fried rice. Very yummy!
This was amazing. Everyone ate it and the kids were fighting over the last piece. Will double next time. BF asked 3 times if i printed this out for recipe box. Stated this is his new favorite. I did reduce the oil to 1 tablespoon.
The sesame oil was far too over powering in this sauce. My son couldn't eat it and my husband and I both ended up using a teriyaki to dunk the meat in to offset the sesame flavor. I think those who made it with olive oil and a lesser quantity were wise to do so. I will not make this again.
I have yet to have leftovers of this one. I too used olive oil and only half of the called for amount. Other than that, the only deviation was to cook it a lot slower (about 275 for 2 1/2 hours after the initial 15 minutes at 450) and in a glass casserole dish with the lid on. It just falls apart and the glaze doesn't burn.
Nice taste. I actually tripled the sauce and served over white rice. The meat was very tender and had a wonderful flavor. Thanks
Didn't like this at all. All we could taste was the sesame oil. And the dish has been soaking for two days and it still isn't rid of the baked on stuff. Sorry. Won't be making this again.
Darrrrrn tasty for being so easy to make. I added some garlic to the glaze as well as about a quarter cup of melted butter-- thickened it up a bit. Next time I may even try reducing it over heat. But the flavor was amazing.
This wasn't as flavorful as I had hoped it would be. I marinated it for 3 hours before baking it and then I basted it every 15 minutes once it was in the oven but I really couldn't taste much from the sauce. It wasn't bad, just boring.
I followed the advice of previous posters and doubled the marinade. I also made the following minor adjustments; 1 T. sesame oil and the rest olive oil, I added 1 tsp. fresh minced garlic and will add more next time, I will also add fresh grated ginger next time. The type and tempurature of your oven is important. I always use an instant read thermometer. I have an old electric oven and it took quite a while to get my desired internal temperature of 160 degrees before I removed and then tented the loins with foil. I served it over organic jasmine rice and it was fantastic! I will be making this again, and soon. Thanks go to the original contributor.
AWESOME! Make this all the time and always a hit. Will also use this as marinade/sauce & cook pork in slow cooker!
We enjoyed this sauce for a pork roast. I'm always looking for new ways to cook pork and was happy to find this, thanks!
the pork was tender. i let it marinate for abut 45 minutes. next time i will add ginger, and some garlic, it defiently needs for flavoring, but i did likemit. just needs some work.
I sliced the pork tenderloin, marinated it for 15 minutes, then baked 10 minutes at 450 and another 10 at 350,in a foil lined baking pan, basting it twice. My son LOVED it and he's a picky eater. My husband & I enjoyed it also. Not having a sticky pan afterwards was a big plus for me.
Really delicious. As another reviewer suggested, I used olive oil in place of sesame oil because I didn't have any on hand. Still turned out delicious. The sweet and tangy flavor is a great accent to the pork. I will definitely make this again!
Made this and another dish for my parents for dinner last night. My Dad is a very picky eater he only likes beef, so I didn't expect him to even try this. I made the sauce and marinated the meat for about 7 hrs then pan browned it, made a second batch of sauce but with no soy sauce in it added good 1/2 cup of water and then baked it. When it was done I sliced up the pork and thickened the sauce with a good tablespoon of cornstarch. He loved the meat it was very tender and with the sauce he never even ate any of the other beef casserole dish I had made also. My 4 yr olds also loved it!!!!
this recipe was easy and taste was great. My family loved it. My picky 5 year asked for seconds. I did make some changes I used olive oil instead and doubled the sauce. I also added 1/4 cup of water to the pan it kept it from sticking and drying out. I also covered it for the first 30 minutes and I added mince garlic. This is a keeper
5 stars for the cooking method! It came out moist and very flavorful. 3 stars for taste, unfortunately. I have never cooked with sesame oil. I don't like it. It is VERY strong and overwhelming. If I tried this recipe again, I would use some other type of oil. I will definitely use the cooking method when making pork tenderloin from now on.
Great recipe and excellent sauce. Be sure to watch the thermometer as mine went a bit past and the meat was a little too dry. I would take it out sooner and cover in foil till it reaches 160.
This had too much Sesame flavor for me, reminded me of Poke. I think I'll try it again with Coconut Oil or just Olive Oil.
I made this tonight for dinner and my husband is kind of picky and he loved it as well as myself. I added all the ingredients but the balsamic vinegar and the only kind I had was rice and red wine so I added 1 and 1 of those two. Turned out great! The tenderloin was so tender and flavorful. This will definitely be a favorite of ours. Had sauce left over that i refrigerated. Loved to dip the meat in some of the cooked sauce as well. Thanks for the recipe. A "KEEPER"!!
This was a great recipe!!! I didn't have the sesame oil, so I just replaced it with olive oil. This was so tasty, and my family just loved it!!
This was fabulous, but I did make a few additions/changes. I love sesame oil, but reduced it to 1 tablespoon. I added garlic and a little ginger, marinated for just over an hour (my boyfriend couldn't wait any longer :), and it turned out FABULOUS! I didn't have to cook it as long at 350 either, maybe just 20-25 minutes and it was perfect. I served it with white rice and balsamic glazed carrots. Yummy!!
I thought this was really good. I did however add about 3 cloves of minced garlic and marinated the pork for 3 hours.
love the flavor... I think next time I will try searing the tenderloin first.
Like other reviewers, I marinated the tenderloin for about 5 hours and wished afterwards I'd gone for 24 hrs. I made 2 times the honey glaze sauce but cut the oil in half and cooked the tenderloin in the marinate, basting the meat several times. I didn't use sesame oil (mine was a funny color and I discarded it), but used a bit of hot chili oil with EVOO. I did not follow the cooking instructions and cooked at 325 for about 50 minutes until the internal temp was about 150 (my normal way to cook). We will have this again and add a corn starch slurry to the glaze when the tenderloin rests for use in stir fry noodles. We will have again when we're taking a break from our normal pork tenderloin recipe.
I followed the recipe exactly, even though I was a bit shocked by the amount of honey that was called for. The end result was very tasty, but the sauce definitely began to burn. Not sure how to avoid that in the future...if i should just add the sauce later, or cover the pan?
I did not have all the ingredients on hand to cook this exactly as the recipe called for. I also seared the meat first and added add'l seasoning since there seemed to be a lot of comments about how bland the meat was. Mine came out fine. The left overs were especially good.
Great recipe! I did double the recipe and the pork tenderloins came out very moist and mouth watering!
This was a good recipe for pork tenderloin. I added chopped garlic and a little crushed red pepper flakes to the marinade and baked it in the oven @ 350 degrees for 40 minutes. It was still moist, but I think I could have reduced the cooking time by 5 or 10 minutes. I will use this marinade again and again.
I thought this recipe was great. I did a few extra things to make it excellent. First, I brushed the tenderloins with olive oil. Then, I applied a rub that consisted of Brown Sugar, Chili Powder, Paprika, Granulated Garlic, Allspice, Salt and Pepper. Third, I seared the tenderloins on each side to seal in their natural moisture before roasting. With the rub on them and the searing, the flavor is already going to be great. But the glaze in this recipe is fantastic. Instead of 2 tablespoons sesame oil, I did one Sesame and one Olive Oil. I'm glad, because Sesame would have been overpowering. I also added an extra tablespoon of Brown Sugar. This turned out to be the most tender pork I've ever eaten. The knife sliced through like butter. awesome.
This is fantastic!! When I have guests over, this is what I serve. I usually make 3 times the amount of sauce and baste every 15min with the extra sauce and pour over the rest when its out (its that good). So tender, so amazing!
I thought this was GREAT! I made it for my parents and we all really enjoyed it. The only thing I changed was- I used olive oil instead of sesame. I loved it! I will use the sauce also on some chicken.
Very easy, and good, I made a few changes, I added two crushed garlic cloves to the sauce, and I Marinated the pork in the sauce for about and hour, I also placed tin foil over the top loosely, to keep the sauce from burning. Each oven is different, and my oven cooked this very quickly. Everyone loved this, the sauce just put it over the top to excellant! Will make again and again.
My whole family, and my boss' family loved this recipe! I had to work all day so I wasn't able to cook it in a roaster for 2 hours. Instead, I put it in the crock pot while I was at work. Talk about tasty and tender! The meat also made great sandwiches the next day for lunch!
Very tasty. I added a couple of cloves of garlic and it reminded us of honey garlic wings. Didn't need to double the sauce. Will make again with jasmine rice on the side next time.
Spectacular! It began after everyone had a small taste of the sauce, continued as the wonderful aroma filled our home, and climaxed during the first bite. I prepared the tenderloin according to the recipe, but doubled the sauce as recommended by others. What a hit! I asked each person in my family to rate the dinner, and they all said 5 stars (including myself). It was so simple and quick to make. I couldn’t believe I cooked such a wonderful dish. Give it a try – you won’t be disappointed!
Absolutely amazing!!! I used olive oil because I didn't have any sesame oil. My husband loved it, too!
Wonderful! Instead of using pork tenderloin I used pork brisket, which is flat pieces of pork. I marinated them in the glaze and left some out to brush on during grilling.
This was delicious. I didn't have any sesame oil, so I used olive oil. It was very tender and full of flavor. My whole family enjoyed it.
This is our favorite Pork Tenderloin ever! I marinate for a few hours. Other than that wouldn't change a thing!
I've used the glaze recipe on both pork and shredded chicken. Only change: used 1.25 tbs sesame oil instead of 2. Glaze goes great on both. Husband and baby were absolutely drooling over it.
Came out really dry and the glaze all rolled to one side of the meat. Didn't flavor the entire meat so it was dry and bland.
This was just OK. Even with the tons of modifications (added garlic, ginger, cracked pepper, etc) still lacked on some flavor. Good basic start for a recipe, but it needs more.
The very best pork tenderloin I've ever made. It was so tender! I followed the recipe except for the fact that I used olive oil. After cooking, I sliced down and ran it through the juices. YUMMY!
Marinated for about 3 hours, then cooked at 450 for 15 minutes, covered with foil. THEN pulled back foil and poured marinade over pork tenderloin and basted every 10 minutes. Only took a TOTAL of 25 minutes to cook. (Thermometer read slightly under 160 when I removed pork from oaven) I was cooking a 1.5 lb. pork tenderloin. Let sit for 5-10 minutes in pan with juices, covered with foil. Checked temp again and it read a little over 160. Came out VERY moist and tender. Mild flavor, but VERY good.
loved it, made this for dinner when some friends came over. Everyone loved it. Will make it again for sure.
This has a very nice flavor, but I believe the cooking time is too long. Our tenderloins reached 160o after 25 min. @350o We like pork a tiny bit pink, so 150o might have been better.
Loved this recipe. I doubled everything except the sesame oil (as per reviewers suggestions). I used an instant meat thermometer so not to overcook and I'm glad I did. The tenderloins I had were thin and were done in 25 minutes plus the initial 15 minutes at 450. Meat was juicy and tender. Great recipe...even my pickiest eater loved it.
YUM!!! This was so easy to make. I prepped it and froze it, then popped it out of the freezer and into the crock pot. I didn't have a tenderloin, but used pork chops instead. Such great flavor! I'll be adding this recipe to my line-up.
Love, one of my staples for Sunday or special dinners, no complaints. I season the pork with s/p and sear it first on all sides first then I stick in the oven. Will try with garlic next time.
This recipe was fantastic. Just make sure to tenderize the pork so it doesn't come out too tough.
I didnt quite have enough honey so aunt jemima topped me up.Also after reading some reviews,instead of 2 tblsp of balsamic,I added 1 & a tblsp of Lea & perrins.Olive oil instead seseme made these tenderloins the best we`ve had! moist & deliciuos.
This glaze was delicious! My only recommendation would be to cook the pork to tempurature, not by time since ours came out a little dry which was my mistake. The glaze was easy and very tasty!
I just served this dish to the family that I work for (I'm a nanny). The girls, ages 4, 7 and 9 were raving about it with their first bite. I served it with LIPTON SIDEKICK butter and herb pasta, and a nice (but small) spinach salad.
This was ok, it needed more flavor for me so I doubled the balsalmic vinegar and it still needed something. I don't think I will make again.
Awesome! So easy and great flavor. It takes a lot to get my husband excited about a meal and he gave great compliments to this dish.
Everyone loves this. I followed the recipe but added a clove of minced garlic to the sauce. I pan seared the tenderloin then baked it at 400 for 15 minutes. Then I let it rest, sliced it and let it sit in the sauce. It reheated well for latecomers! Yummy.
Not the greatest recipe for us. Found it quite bland. Would probably not try it again. Went according to the recipe and expected it to taste better. Will put the leftovers for this into stir fry to enhance the taste a bit.
My hubby and I loved this recipe. I didn't have any sesame oil, so I used a little olive oil (used less than the recipe called for because of what some of the other reviews said.) It turned out delicious and incredibly tender. This was my first time cooking a pork tenderloin, and I was impressed with how simple and delicious this turned out. Great recipe!
Cooking time is too long! Maybe 5 @ 450, then 25 - 30 @ 350. Check temps after that!
I made this for dinner tonight and everyone just loved it. So moist and tasty. Thanks for the recipe!!
This was very good, complimented by my husband and devoured by my kids. I made very minor changes--olive oil instead of sesame oil, and roasted at 500 degees for 25 minutes. The pork was very moist and flavorful with a nice glaze to it. The high cooking temp always works well for me with pork tenderloin, but if you cook it this way be sure to line the pan with foil or it will be extremely difficult to clean!
This was okay. Not quite what I had expected. The sauce burned like crazy in the roasting pan, due to the sugar I guess.My husband and daughter did have seconds so not a total loss. Will keep dearching for that one great tenderloin recipe.
My family loves this recipe! I've made it twice. The 1st time I made it as the glaze using Rice Wine vinegar in place of the Balsamic vinegar and added 2 cloves of garlic (as others mentioned). The 2nd time I used the glaze (same as above) as a marinade for a couple of hours and then cooked it in the marinade, basting every 15 minutes. Thanks!
I followed the suggestions and added garlic and ginger. I like that it tasted so great without a long marinade. My hubby loved it, so we'll be making it again. I might try it with rice wine vinegar instead of balsamic next time. The meat was delicious but I did not re-use the sauce because it burned in the pan.
At our local Farmers' Market there is a vendor that sells flavored honey. I used ginger honey and it was wonderful.
This was very tasty and easy. I added a clove of garlic to the marinade like others suggested and poured the sauce over the meat rather than basting.
