Name: Ginger-Glazed Pork Tenderloin
Total time: 30 min
Ingredients: 1/4 cup water; 1/4 cup dry sherry; 3 tablespoons honey; 2 tablespoons soy sauce; 1 1/2 tablespoons grated fresh ginger; 2 teaspoons cornstarch; 24 ounces pork tenderloins (2 loins, 12-ounces each), trimmed; 1 tablespoon vegetable oil; 1 tablespoon sesame seeds, toasted

Why This Recipe Works

We seared the tenderloins quickly on the stovetop to maximize their flavor and color, and then cooked the glaze in the same skillet to pick up the fond they left behind. For a sweet glaze with subtle flavors, we blended sherry, honey, soy sauce, and ginger. Thickened with cornstarch, the glaze really sticks to the pork.

Before You Begin

A cornstarch-thickened sauce makes quick work of glazing pork tenderloins.

Instructions

Whisk water, sherry, honey, soy sauce, ginger, and cornstarch in bowl. Pat pork dry with paper towels and season with pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tenderloins until well browned and meat registers 145 degrees, about 4 minutes per side (16 minutes total). Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 minutes.

Whisk sauce to recombine and add to now-empty skillet. Simmer over medium heat until thickened, about 5 minutes. Add pork and any accumulated juices and cook, turning occasionally, until glazed, about 1 minute. Slice and sprinkle with sesame seeds. Serve with any extra sauce.