Marinate this pork tenderloin in an Asian-inspired mix of soy sauce, orange juice, ginger and garlic. Once it’s soaked in all that flavour, sprinkle it with sesame seeds and roast in the oven. We also make a sauce with the reserved marinade to boost the flavour of this unique entrée.

Yield: Serves 8.



  • 1/4 cup soy sauce
  • 1/4 cup fresh orange juice
  • 2 tbsp liquid honey
  • 1 tbsp grated fresh ginger
  • 1 clove garlic, bruised
  • 2 pork tenderloins (1 lb/0.5 kg each)
  • 2 tbsp sesame seed
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 2 tsp cornstarch
  • 2 tbsp water


  1. To prepeare marinade, combine soy sauce, orange juice, honey, ginger and garlic in a heavy zip-lock plastic bag. Add tenderloins and squeeze bag to coat tenderloins with marinade; seal bag. Place bag on a plate and refrigerate for 8 hours or up to 12 hours.
  2. Preheat oven to 350°F.
  3. Remove tenderloins from marinade and pat dry; reserve marinade. Place tenderloins in a greased shallow pan. Sprinkle with sesame seed.
  4. Bake until a meat thermometer registers 170°F, about 45 - 50 minutes. Let stand 5 minutes before slicing.
  5. Combine reserved marinade, wine and broth in a saucepan. Bring to a boil. Boil for 5 minutes. Strain mixture through a fine sieve lined with a coffee filter. Return liquid to saucepan.
  6. Combine cornstarch and water; stir into sauce mixture. Bring to a boil and cook until thickened, about 1 minute. Serve with tenderloins.
Nutritional analysis per serving:

186 calories, 5.1 g fat, 24.6 g protein, 7.8 g carbohydrate, 0.5 g fibre, 354 mg sodium