Honey Sesame Tenderloin

Pork tenderloin gets a two-stage flavor treatment here: first a soy sauce marinade with garlic, ginger, and sesame oil for 2 hours (or overnight), then a sticky coating of honey and brown sugar rolled in sesame seeds before roasting.

Patting the tenderloin dry after marinating is the key step most people skip. Wet meat won’t hold the honey coating, and the sesame seeds will slide off instead of sticking. Dry the surface, roll in the honey-sugar mixture, then press the sesame seeds on so they crust the entire outside.

The high-heat roast at 400°F (200°C) caramelizes the honey and toasts the sesame seeds into a golden, crunchy shell while the tenderloin stays juicy inside. Slice thin for serving to show off that beautiful sesame crust.

Pro Tips

• Marinate overnight in the fridge for deeper flavor penetration. Two hours at room temperature works in a pinch.
• Don’t skip the brown sugar in the honey coating. It adds depth and helps the sesame seeds adhere.
• Use a meat thermometer. Pull at 160°F (71°C) internal temperature for juicy, safe pork.
• Let the tenderloin rest 5 minutes before slicing so the juices stay in the meat.

Variations

• Add a tablespoon of sriracha to the marinade for a spicy-sweet version.
• Use black sesame seeds for a more dramatic, striking presentation.
• Swap pork for chicken breast and reduce the roasting time to about 20 minutes.