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Honeyed Pork Tenderloin with Avocado-Peach Salsa

Honeyed Pork Tenderloin with Avocado-Peach Salsa

Fresh Chilean peaches are available in markets during the winter months.

Southern Living JANUARY 2004

  • Yield: 4 servings


  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons teriyaki sauce
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 (1-pound) pork tenderloin
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 4 1/2 tablespoons sesame seeds
  • Avocado-Peach Salsa


Combine first 5 ingredients in large shallow dish or heavy-duty zip-top plastic bag; add pork. Cover or seal, and chill 6 to 8 hours.

Remove pork from marinade, discarding marinade.

Stir together honey and brown sugar. Brush pork with honey mixture; sprinkle with sesame seeds. Place on a lightly greased rack in a roasting pan.

Bake at 400° for 25 to 30 minutes or until meat thermometer inserted into thickest portion reaches 160°. Cut into slices; serve with Avocado-Peach Salsa.


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Honeyed Pork Tenderloin with Avocado-Peach Salsa Recipe