Peking Pork Tenderloin

This is another one we forgot about. It is good, and very simple.
We had with rice and broccoli.

Peking Pork Tenderloin

The pork takes on a pronounced ginger flavor as it marinates. Two tenderloins, about the size you'll need for this recipe, typically come packaged together at the meat counter.

2 (3/4 lb) pork tenderloins
1/4 cup soy sauce
1 1/2 teaspoons peeled fresh ginger
2 garlic cloves, crushed
1/3 cup honey
1/3 cup sesame seeds, toasted (about a 2.4 ounce jar)
cooking spray

1. Trim fat from tenderloins; place tenderloins in a large shallow dish. Combine soy sauce, ginger, and garlic; stir well. Pour soy sauce mixture over tenderloins. Cover and marinate in refrigerator 1 hour (or overnight if you want the 1 hour is minimum) turning tenderloins occasionally.

2. Preheat oven to 375 degrees

3. Remove tenderloins from dish; discard marinade. Pat tenderloins dry with paper towels. Brush tenderloins with honey, and rollin sesame seeds. Place tenderloins on a broiler pan coated with cooking spray. Bake pork for 25 minutes or until an instant-read thermometer registers 160 degrees (slightly pink). Let stand 5 minutes before slicing.

Yield: 6 servings (serving size: 3 oz)
Calories 239, protein 27g fat 7g, carb 17.4 g, fiber 0.2 g, iron 22 mg, sod 281 mg calc 2mg