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!
Date Posted: Dec. 19, 2007
Cooking Level: Expert
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