Recipe by SAHMCOOK
"Pork tenderloin basted with an Asian-style sauce. So easy and so good!"
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2 (3/4 pound)
This was incredible! Probably of my favorite recipes on the site thus far. I made the minor tweaks that many recommended:
1. double sauce recipe (although really 1.5x would have been enough)
2. added 3 cloves minced garlic to sauce
3. cut oil in half and used olive oil vs. sesame
The meat came out so tender and flavorful. Poured the sauce from the bottom of the pan over the meat and used for dipping.
Husband loved as well. Kind of surprised that my kids (11,8) were just ok with it. I don't care, however, this was so good that they will just have to ok with it!
I tried this recipe because I did not have time to marinade the pork before grilling like I usually do. I had hoped this would turn out well, what I evened up with was over cooked boiled meat. I do think the marinade has potental as a marinade though and I may try that.
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!
Turned out great! I didn't have any Balsamic Vinegar so I used Worchestershire Sauce and it did the trick!! Will definetely make again....
My ENTIRE family (down to my 9 month old) loved this dish. Others mentioned that there was too much oil. I love the taste of sesame oil so I went with the full portion. It was great. HOWEVER, when using the juices to make a gravy it was evident that there was too much oil. So, as a marinade and cooking liquid, it's great as is. BUT if you are wanting to finish with a sauce I'd cut back quite a bit on the sesame. I think this would be fantastic on chicken and maybe even a beef roast... YUMMY.
This was just ok....didn't wow us, and I didn't think it was anything spectactular. I might try again and use as a marinade (as another reviewer suggested). Thanks anyway for the post.
I just got up from the dinner table and this one is a keeper! It is similar to another recipe that I have that has ginger, garlic and hot peppers in the mix. I added 2 cloves of garlic and red pepper chilli flakes to the sauce. I also basted it every 5-10 minutes so a lot of the glaze would be on the outside of the pork. I would suggest adding parchment paper to the pan because of the high sugar content of the glaze. This will make for easy clean up. Thanks for the recipe, Mokonak.
This recipe is so easy, yet so elegant. I have served it many times when hosting company and it is a hit every time!
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Glazed Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 65
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