Pork Tenderloin Perfection

The 24-hour marinade is what makes this pork tenderloin worth the wait. Soy sauce, ketchup, and garlic powder create a sweet, salty, umami-rich coating that penetrates deep into the lean meat overnight. By the time it goes in the oven, every inch is seasoned through.

After roasting, the hot tenderloin gets rolled in toasted sesame seeds while still warm enough for them to stick. The seeds add a nutty crunch to the exterior that contrasts with the tender, juicy slices underneath.

Slice thin and serve with Chinese hot mustard on the side. That sharp, sinus-clearing heat cuts through the richness and makes each bite sing.

Kitchen Tips

• Marinate the full 24 hours if you can. Pork tenderloin is lean and benefits from the long soak to stay moist and flavorful.
• Use a meat thermometer. Tenderloin goes from juicy to dry quickly, so pull it right at 145°F (63°C) and let it rest (the USDA updated their recommendation from 160°F).
• Toast the sesame seeds in a dry skillet until golden before rolling. Raw sesame seeds don’t have nearly the same flavor or crunch.

Variations

• Add a tablespoon of honey or brown sugar to the marinade for a sweeter glaze.
• Swap Chinese hot mustard for a ginger-scallion dipping sauce.
• Grill the marinated tenderloin instead of roasting for a smoky char on the outside.