Ingredients
-
1 1/2
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1
-
2
-
-
-
-
-
-
Directions
Sweet-N-Tangy Asian Pork Tenderloin, Light and tasty! You’ll NEVER guess that you’re eating healthy!!, 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!”, 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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Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
Remove All Visible Fat from Pork; Place in a Shallow Baking Pan. |
|
3
Done
|
in a Small Bowl, Whisk Together Remaining Ingredients Except Sesame Seeds and Onions. |
|
4
Done
|
Brush Honey Mixture Over Pork; Sprinkle With Sesame Seeds. |
|
5
Done
|
Bake Uncovered For 45 Minutes or Until Meat Thermometer Reads 160 Degrees F. |
|
6
Done
|
to Serve, Slice Thinly and Garnish With Green Onions. |
