- 2 pork tenderloins
- 4 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated, or 1/4 teaspoon ground)
- 1/2 teaspoon black pepper
- 3 tablespoons brown sugar
- 1/4 cup soy sauce
- 2 tablespoons dijon mustard
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 1 tablespoon dijon mustard
- 1 tablespoon soy sauce
|Calories460Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Eil 31 Dec 2018
This recipe is very good the pork was tender and very tasty, I followed the directions exactly but the cooking time of 30 minutes may be to short My pork was at 130F after this time although I used a deep glass dish which may have affected the cooking time. I cooked an additional 13 minutes to reach 145F.
Ines 30 Dec 2018
It was really good!! Everyone love it! I’ll make it again soon.
Amy Salamone 19 Nov 2018
Wonderful! I had a pork roast & it took longer than the recipe stated, but my husband & son devoured it 😊
Terry Melo 18 Nov 2018
This was awesome loved it
Jerod Evans 1 Jun 2018
turned out great wont give it full credit though because I tweaked the recipe but the ingredients here are very good.
Levi N. 6 May 2018
Really good, kids all loved it.
Sarah S. 29 Apr 2018
my pork tenderloin turned out great melts in your mouth.
Carol L. 25 Mar 2018
This is truly delicious -- my family loved it. Even when I used up leftovers in some fried rice with veggies -- loved it! it did take longer to cook than the directions, so I recommend using a meat probe thermometer, but it's very tasty.
Alfonso Clark 9 Jul 2017
Very nice do not over cook it
Luke Laven 16 Jun 2017
It was good. I'll probably make it again.
Glen F 14 Jun 2017
Excellent! Pour the pan juices over the sliced meat, delicious!
Joanne L. 14 Jun 2017
Wouldn't change a thing. This recipe was perfect.
Jeff Henkemeyer 19 Mar 2017
Outstanding. Super quick prep with amazing flavor. Followed the recipe as is, but I used fresh ginger.
Danielle S. 29 Jun 2016
I must say, I had my doubts. But this is the most succulent pork tenderloin that I have ever had and/or made. It was so moist and tender. I had extra at work and shared it around and ppl loved it and I gave this recipe to them. I did use a little more sesame oil and mustard, I used light sodium soy sauce marinated it 24 hours. Truly delicious.
Pete Phillips 21 Feb 2016
Pulled out at 150 Was good but a little sweet for my taste . Was good but it is a tenderloin! Give it a try