Pork tenderloin basted with an Asian-style sauce. So easy and so good!

SAHMCOOK
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.

  • Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.

  • Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

210 calories; 7.2 g total fat; 48 mg cholesterol; 341 mg sodium. 18.9 g carbohydrates; 17.7 g protein; Full Nutrition

Reviews (285)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2007
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 More
(250)

Most helpful critical review

Rating: 2 stars
09/05/2004
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. Read More
(17)
374 Ratings
  • 5 star values: 207
  • 4 star values: 111
  • 3 star values: 38
  • 2 star values: 11
  • 1 star values: 7
Rating: 5 stars
10/17/2007
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 More
(250)
Rating: 5 stars
10/17/2007
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 More
(250)
Rating: 5 stars
12/16/2007
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! Read More
(220)
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Rating: 5 stars
04/05/2007
Turned out great! I didn't have any Balsamic Vinegar so I used Worchestershire Sauce and it did the trick!! Will definetely make again.... Read More
(96)
Rating: 5 stars
10/12/2006
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. Read More
(49)
Rating: 4 stars
02/24/2007
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. Read More
(36)
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Rating: 4 stars
11/18/2005
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. Read More
(34)
Rating: 5 stars
12/23/2006
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! Read More
(30)
Rating: 5 stars
04/27/2007
This recipe is so easy yet so elegant. I have served it many times when hosting company and it is a hit every time! Read More
(23)
Rating: 5 stars
10/02/2004
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. Read More
(18)
Rating: 2 stars
09/05/2004
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. Read More
(17)