Honey Glazed Pork Tenderloin196 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“Pork tenderloin basted with an Asian-style sauce. So easy and so good!” - by SAHMCOOK
Original recipe yields 6 servings
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Amount Per Serving (6 total)
- 210 cal
- 7.2 g
- 18.9 g
Based on a 2,000 calorie diet
Reviews (196)Rate This Recipe
"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. adde..." See mored 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!"
"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 butte..." See morer 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!"
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