Garlic Sesame Pork Tenderloin

(from Organic Gal’s recipe box)

Source: RecipeThing user kchamplinagins

Prep time: 4 minutes
Cook time: 240 minutes
Serves 6 people


  • 1 teaspoon honey
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 4 cloves garlic -- minced
  • 2 tablespoons brown sugar
  • 1 tablespoon dry sherry (I usually use whatever wine I have open)
  • 3 scallions -- chopped (3 to 4)


  1. Whisk all ingredients together. Put in ziplock bag w/the pork tenderloin and marinate 3 hours + (sometimes I do it overnight, just depends on how organized I am).

  2. Put in the crock pot and cook on high for about 2 hours and low for another 2 (or if you have plenty of time, low for 5). Flip it over halfway through. Fall apart tender and soooooooooo delicious. I serve it with Spicy Peanut Noodles.

  3. I asked on the BB about number and size of tenderloins and little_bopeep answered with: Well, I buy my tenderloins at Costco, and the package comes with 2 inner pkgs containing 2 smallish loins each. One pkg of 2 tenderloins ends up being about 3 pounds, I’m guessing. The amount of ingredients called for in the recipe is sufficient to cook in the crockpot with, but I like extra. Oh, and you’d definitely have to flip the meat over during cooking if you don’t double the sauce.

  4. acy’s Notes – Made this May 2005, very good. Not outstanding, but good. I bought my first ever pork tenderloin, about 2.5 pounds, and tried it with this. The marinade is good (although I didn’t read the recipe well enough ahead of time and only marinated it about an hour, next time, be prepared!) and the pork was tender after 4-5 hours in the crockpot (2 on high, rest on low). Served this with Spicy Soba Noodles with Chicken in Peanut Sauce (left out chicken, carrots and peanuts to make it a side dish) and Skillet Glazed Sugar Snap Peas. Next time, try this with two pork chops and only make the regular amount of marinade (I doubled this for my 2.5 pounds of tenderloin). Good flavor. (OOPS, I left out the scallions, and used bottled cooking sherry for the dry sherry).

Email to a friend | Print this recipe | Back