Itâ€™s time again for anotherÂ Secret Recipe ClubÂ post! This time my assignment wasÂ Jane Deere. Jennifer, the blogger behind Jane Deere, is actually trained in the culinary arts so it was really fun to go digging through her blog. Sheâ€™s very talented and loves to experiment in the kitchen. I wasnâ€™t even done reading the first page before I hadÂ pinnedÂ 3 of her recipes â€“ I definitely found my blog soul mate in Jennifer.
I ended up making herÂ Honey Sesame Pork LoinÂ because I love anything coated in sesame seeds. It was such a great choice! The pork loin is first marinated in a soy sauce mixture and then itâ€™s coated in a honey mixture before being rolled in sesame seeds. It only had to cook for about 30 minutes before it was perfectly cooked and ready to be served. So easy, so quick, and so impressive!
- 1 to 1 Â½ pounds pork tenderloin
- Â½ cup less sodium soy sauce
- 4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon red pepper flakes optional
- Â¼ cup honey
- 2 tablespoons hoisin sauce
- 2 tablespoons dark brown sugar firmly packed
- Â¼ cup sesame seeds
- 1 cup apple juice
- Reserved Marinade
- 2 tablespoons hoisin Sauce
- 2 teaspoons honey
Combine soy sauce, garlic, ginger, sesame oil, vinegar, and red pepper flakes in a large plastic bag. Add tenderloin. Marinate all day or at least 2 hours in refrigerator.
Preheat oven to 375 degrees.
Combine honey, hoisin sauce, and brown sugar in a shallow bowl. Remove tenderloin from marinade and reserve marinade; pat meat dry with a paper towel. Roll tenderloin in honey mixture, and then roll in sesame seeds. Place in a shallow pan and roast for 20 to 30 minutes or until temperature registers 160 degrees on a meat thermometer. Tent with foil and let rest 10 minutes before slicing.
Pour off marinade into a small sauce pot with hoisin sauce, honey, and apple juice, and place over medium-high heat and reduce, stirring constantly. Reduce until sauce thickens and coats the back of a spoon. Set aside for serving.
After meat has rested 10 minutes, slice and place on platter. Drizzle with reduced glaze.