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Honey and Sesame Pork Tenderloin


A package usually has 2 pork tenderloins in it. Please note that this recipe is for one tenderloin. Barb L.

Serves: 2-4


¼ cup low salt soy sauce

2 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

2 Tbsp Flying Olive Pineapple Balsamic Vinegar

1-2 Tbsp fresh minced garlic (about 2 large cloves)

1 Tbsp grated fresh ginger or 1 tsp dried ginger

1 Tbsp Flying Olive Dark Toasted Sesame Oil

1 pork tenderloin, about a pound

1-2 Tbsp Flying Olive Garlic , Chipotle, Harissa, or Cayenne Red Chili or a Combination of Choice

2 Tbsp honey

3 Tbsp brown sugar

¼ cup raw sesame seeds


Whisk together the soy sauce, Flying Olive Balsamics, garlic, ginger, and Flying Olive Toasted Sesame Oil. Place the pork tenderloin in a zip-lock bag. Pour the mixture over the pork and flip the closed bag a few times to coat the pork well. Marinate in the refrigerator for 6-24 hours.

When ready to cook the pork, remove it from the refrigerator. Let it sit at room temperature for at least 30 minutes before proceeding. After this time, remove it from the marinade. Discard the marinade and pat the pork tenderloin dry with paper towels.

Turn the oven on to 375 degrees F.

Mix together the e Flying Olive Extra Virgin Olive Oil(s) of Choice, honey, and brown sugar in a shallow dish. If the mixture is very thick, heat it for 5 seconds in the microwave. The honey mixture will still be quite thick. Brush or rub the tenderloin with the mixture. Place the sesame seeds on a separate shallow plate. Roll the pork in the honey mixture, coating well. Then, roll the pork in the sesame seeds.

Roast the tenderloin in a shallow baking pan for 20-30 minutes until the pork reaches 160 degrees with a quick read thermometer. Remove to a platter with tongs and let it sit for 10 minutes, loosely covered with foil. Slice and serve.

Submitted by Barb L.