Ingredients
1/2 cup reduced-sodium soy sauce3 tablespoons olive oil2 teaspoons minced fresh gingerroot1 to 3 garlic cloves, minced2 pork tenderloins (1 pound each)1/2 cup honey1/4 cup packed brown sugar1/3 cup sesame seeds, toasted
Preparation
In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally.
Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds.
Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.
