Sweet honey, savoury umami soy sauce, with the slight heat of garlic and ginger and some toasted sesame seeds to top it off, what a great combo with juicy lean pork tenderloin! The sauce is truly scrumptious and finger licking good!
The best part about this dish? Tt only needs to roast for 20 minutes and then rest for 10, enough time to steam some veggies and cook some rice in the meantime!
Recipe inspired by @thereciperebel
Roasted Honey, Soy & Garlic Pork Tenderloin
- 1 pork tenderloin, ± 400 - 500 g
- 1 tbsp vegetable oil
- Pepper & Sea Salt
- 1/2 runny honey
- 2 tbsp chicken broth (or water)
- 1 tbsp dark soy sauce (light will work too)
- 1-2 garlic cloves, grated
- 2-3 cm fresh ginger grated
- 2 tsp apple cider vinegar
- 1 tbsp corn starch
- 1/4 tsp salt
- Good pinch red pepper flakes
- Sesame seeds to serve (spring onions would be lovely too)
Preheat the oven to 205°C.
Use a small baking dish that fits the pork tenderloin well but doesn't let the sauce spread out too much.
In the baking dish whisk together honey, broth, soy sauce, garlic, ginger, vinegar, salt, corn starch and red pepper flakes.
Season the tenderloins with pepper and salt on all sides and place on top of the sauce. Avoid pouring the sauce on top of the pork as it will prevent it from browning.
Brush the top of the tenderloin with oil and make sure it's still seasoned on the top.
Roast, uncovered, for 15-20 minutes until a meat thermometer reads at least 60°C.
Remove from the oven and cover to rest for 10 minutes.
Slice pork tenderloin and serve with sauce and a sprinkle of toasted sesame seeds (and spring onions).
Serve with steamed rice, veggies and some homemade chili oil (store bought or homemade)