Hoisin Sesame Pork Tenderloin

Total Time
Prep 15 mins
Cook 25 mins

This is the meal we have when I'm feeling completely lazy. It's so easy, I'm almost ashamed to post! The pork turns out so juicy and flavorful. We've added a small amount of grated ginger to the sauce, but really prefer it "plain."


  1. Preheat oven to 400 degrees.
  2. Line a baking pan with foil.
  3. Put the tenderloin (s) into the baking sheet.
  4. Spread hoisin sauce over the pork tenderloin (s) rubbing the sauce into the meat lightly with your fingers.
  5. Sprinkle the toasted sesame seeds over the pork tenderloins, turning the tenderloin to cover completely.
  6. Roast in the middle of the oven for about 20 to 30 minutes.
  7. The shorter time will yield a slightly pinkish middle, the longer time will be more well-done.
  8. Serve with rice.
  9. Sauce can be thickened with cornstarch-- if there isn't enough juice from cooking the tenderloin, just add a bit of hoisin sauce and warm with the pork juices.
Most Helpful

If you're looking for a quick, easy recipe, with good flavour and few ingredients, this is it. We love ginger, so will try it next time, and I reccomend using at least 1/2 a cup of the hoisin if you want much juice at the end.

JustJanS January 13, 2003

The most tender pork I've ever eaten! I used two 1-pound tenderloins. I stuck meat thermometer into center and baked 23 minutes until 145 degrees (safe temp. + 5 min. rest, according to food TV's Sara Moulton). I then let it rest 5 minutes before slicing into 1/2-inch medallions. It was slightly pink (but done) in the middle, and VERY juicy and tender. I did not use any juice for gravy, as there wasn't any. The hoisin sauce gave it a nice flavor, and the sesame seeds made it attractive. I will be cooking this 5-star winner again.

BeachGirl April 04, 2003

I never had Hoisin sauce , so the unique flavor was a welcome change. I chaned the recipe & used a pork loin roast. The baking temp was 375 for about 2 hours in the 2.11 lb roast. After about an hour I covered the roast in foil.

Amy:-) November 05, 2007