30 Reviews

This as a fantastic recipe, Erin. My family loved it! I do agree with Kim, make sure you put foil under it, it can be messy, but delicious. I threw in a couple TBSP. of a peach/apricot jam I had and gave it a bit of a fruity flavor. It is very simple and quick to throw together, and my tenderloin came out very moist. Thanks for sharing your recipe!

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ciao November 12, 2002

Very nice flavor, tender and moist. Make sure that you place foil under this as it is messy to clean up

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Kim Boyle April 07, 2002

Delicious, really good. I had a very small tenderloin end, about 13 oz, and figured it might dry out so I said to heck with healthy and wrapped a couple strips of bacon around it. I also had some very very small new potatoes so I precooked them 4 min in the microwave, piled them around the loin in one of those foil pie tins. {Durn but those are handy}. Paint/drizzled the glaze over it all and let to get to 154 with my handy dandy polder {HEH, I was useing one B4 I even heard of Alton}. Anyhow,,,, Finest Kind!!!!!! This gets my abosulute highest for taste.

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T. Woolfe January 07, 2003

What a terrific recipe; hubby raved about how delicious it was, and especially how tender it came out given that pork tenderloin can easily be tough. The only substitution that we made was maple syrup for the honey, since we make our own. As we say in Maine, "Some good!"

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l'ecole May 13, 2012

This is a delicious way to prepare pork tenderloin. My only changes are to leave out the ginger as I don't like the flavor, I marinate the loin for a little while before baking, plus I only bake it to between 135-140 degrees which takes approx. 25 minutes on the convection setting. 45 minutes and 160 degrees would create an overcooked dry tenderloin in my book. I let it sit uncovered for 10 minutes before serving, then slice. Great recipe!

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momrbn April 21, 2011

This is excellent! I made the recipe as stated, except I doubled the honey to sub for molasses, and I used quite a bit more sesame seed that called for. This was excellent with some roasted asparagus and couscous. Thanks!

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Jaudon April 14, 2010

This sauce is amazing! The only thing I changed was swapping the fresh ginger for dried (I'm allergic to fresh!). I also used pork chops instead of a tenderloin. The sauce reminded me of the teriyaki wings from a certain famous restaurant.....

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kaykbayk January 28, 2010

Even my dbf who isn't a pork fan loved this recipe!! LOL! Loved the mix of soy sauce and sesame oil - did double the marinade ingredients and left the meat in the marinade for a couple of hours. Thanks erin! :)

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Redsie December 13, 2009

I also tripled the marinade ingredients, lined my pan with foil, and I poured the marinade over the pork before I baked it. My family loved this. It is a keeper. UPDATE: I doubled the sauce and marinated the pork for 45 minutes. It was very good.

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Scrivener1 November 02, 2009
Asian Pork Tenderloin