Ingredients
1 pork tenderloin
1/4 cup soy sauce
1 Tbsp + 1 tsp sugar
1 Tbsp minced onion
1 minced garlic clove
1 Tbsp minced ginger root
1/4 cup sesame seeds
1 Tbsp oil
Combine the other ingredients except oil. Marinate the pork in the mix for at least three hours, turning it and basting with the marinade several times.
Preheat the oven to 375 degrees.
Drain and reserve the marinade to be used as a sauce, once it is cooked thoroughly.
Oil a roasting pan and transfer the pork to it. Roast until the internal temperature is 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing it.
![]() |
Pork before roasting |
![]() |
Pork after roasting |
Simmer the marinade for at least 10 minutes and serve with the pork.
This dish, my favorite way of preparing pork tenderloin, is always a hit because the meat turns out moist and flavorful.
Do you have a favorite way of preparing pork?
📚
Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.
Visit my website to sign up for my newsletter. I give away a book each time I send out a newsletter. My website offers easy recipes, mystery history and trivia, and a free culinary mystery story.
Follow me on Facebook.
📚
Reading the recipe made my mouth water and my nose smelling the end result. Thanks!
ReplyDelete2clowns at arkansas dot net
Thanks for your comment, Kay. I hope you try the recipe and enjoy the end result.~Maya
DeleteThis does sound like a tasty seasoning combination. Pork tenderloin is a mild flavor in itself so a zippy marinade is great.
ReplyDeleteAnd, yes, for health reasons, cook the marinade before serving along side the meal.
Thanks for your comment and the reminder, Libby. I was reluctant to use the marinade at all, but my daughter talked me into it. To be on the safe side, I cooked the marinade a bit longer than the NY Times recipe suggested. And it really was a good addition to the dish.
Delete