Look for hoisin sauce in the Asian section of your market. Clover honey would work for this pork tenderloin dish if you can't find sage honey. Serve with green salad and mashed potatoes.
2 tablespoons sliced green onions
2 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons sage honey
1 tablespoon hot water
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/2 teaspoon sesame seeds
How to Make It
Preheat oven to 400°.
Combine first 6 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.
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I cut the honey to 1 TB since hoisin is pretty sweet, and that was perfect. I upped the oven to 450 since I have another similar recipe that uses a 500 oven and as that recipe always works, I thought 450 was a good compromise. The meat was perfect. This is easy and delicious, though I used all the sauce as a glaze to keep the meat moist and used some leftover homemade plum sauce (from the CL Asian pork patties recipe) at table. Served with an Asian-themed salad (almonds, savoy cabbage, romaine, sesame dressing) and rice.