Honey-sesame pork tenderlion

My favorite, favorite, favorite food resource is America’s Test Kitchen. They wrote my favorite cookbook, and publish my favorite cooking magazine. This is a really good recipe for those pork tenderlions that are always on sale at Harris Teeter. The recipe is for a whole tenderloin, but I usually cook half and freeze half. This is by far the best pork glaze I’ve ever had. I like serving itover rice.

2 T sesame seeds

3 T oil

pork tenderloins

salt and pepper

1/2 c honey

1/2 c cider vinegar


  1. Toast sesame seeds in skillet for 3 minutes. Set aside
  2. Heat 1T oil in empty skillet. Pat pork dry and coat with salt and pepper. Cook until browned on all sides, 5-8 minues. REduce heat to medium, add honey, 1/2 c vinegar, and cook, until mixture is syrupy and pork registers 145 degrees, about 10 minues. Transfer and let rest 5 minutes before cutting.
  3. Cut, spread glaze over pork, and sprinkle sesame seeds on top.

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