Ingredients
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup orange juice
- 2 tablespoons honey
- 1 tablespoon ginger -- peeled & minced
- 3 cloves garlic -- minced
- 2 boneless pork tenderloin
- 1 1/2 tablespoons toasted sesame seeds
- 1/4 cup burgundy or other dry red wine
- 1/4 cup reduced-sodium chicken broth
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Combine first 5 ingredients in a shallow dish or ziploc-plastic baggie.
- Add tenderloins; cover. Refrigerate 8 hours, turning meat occasionally.
- Remove tenderloins from marinade; reserve marinade. Place tenderloins in
- roasting pan. Sprinkle with sesame seeds.
- Bake at 350 degrees for 30 minutes or until a meat thermometer inserted
- into thickest portion registers 160 degrees. Slice; keep warm.
- Combine cornstarch and water. Stir into sauce mixture and bring to a
- boil. Boil 1 minute, stirring constantly. Serve with pork.