Sweet Glazed Pork Tenderloin
Ah, pork tenderloin… one of the leanest meats around; I always grab one (or two) when the cut’s on sale. Last week, we baked the tenderloins and basted them in a sweet glaze made of honey, balsamic vinegar, brown sugar, sesame oil, and soy sauce.
Here is the recipe we used:
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons balsamic vinegar
- 2 (3/4 pound) pork tenderloins
- Preheat oven to 450 degrees F.
- Mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar in a bowl.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
The below shot was taken after the high-heat period in the oven…
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F , and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 160 degrees F.
The below shots are sort of time-lapse shots from step 4. This shot was taken after the first baste….
…and after the second.
These were after the third.
It would be just about the right temperature…
We made sure to let the tenderloins rest before cutting into them.
The batch also turned out quite tender, though I wonder what would happen if I had brined the tenderloins first. The glaze only surrounded the outside of the pork, so unless you soaked the medallions in the leftover glaze, you wouldn’t have too sweet of a medallion. The recipe made for quite a few days’ worth of lunches and dinners.