Honey Sesame Tenderloin
1/2 cup soy sauce
2 cloves garlic, minced
1 Tbs. fresh ginger, grated or 1 tsp. dry ginger
1 Tbs. sesame oil
1 lb. boneless pork tenderloin chops, whole
1/4 cup honey
2 Tbs. brown sugar
1/4 cup sesame seeds
Combine first 4 ingredients in a bowl. Place tenderloin in a heavy plastic bag and pour soy mixture over to coat. Secure bag tightly. Marinate 2 hours at room temperature, or overnight in refrigerator.
Preheat oven to 400F.
Remove pork from marinade and pat dry. Discard marinade.
Mix together honey and brown sugar in a shallow plate.
Place sesame seeds on a separate shallow plate. Roll pork in honey mixture, coating well. Then roll in sesame seeds.
Place tenderloin in a shallow roasting pan and roast about 25 minutes per 1 lb., until a meat
thermometer reads 160F. Remove to a serving platter, slice thinly.
If you wish to freeze cooked meat: Cool quickly in refrigerator to retain freshness.
Leave meat whole or slice and place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal
tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to
preserve shape) and place in freezer until frozen. Then you can remove baking sheet and
place package where you wish in the freezer. Freeze up to 6 months.
To reheat: Preheat oven to 350°F. Place meat in oven and bake until hot. (USDA recommends reheating meats to 165°F to destroy any bacteria.)