• 1/2 cup soy sauce
• 2 cloves garlic, crushed
• 1 Tbs. fresh ginger, grated or 1 tsp. dry ginger
• 1 Tbs. sesame oil
• 1 lb. boneless pork tenderloin chops, whole
• 1/4 cup honey
• 2 Tbs. brown sugar
• 1/4 cup sesame seeds

Combine first 4 ingredients in a bowl. Place tenderloin in a heavy plastic bag and pour soy mixture over to coat. Secure bag tightly. Marinate 2 hours at room temperature, or overnight in refrigerator. Preheat oven to 400°F. Remove pork from marinade and pat dry. Discard marinade. Mix together honey and brown sugar in a shallow plate. Place sesame seeds on a separate shallow plate. Roll pork in honey mixture, coating well. Then roll in sesame seeds. Place tenderloin in a shallow roasting pan and roast about 25 minutes per 1 lb., until a meat thermometer reads 160°F. Remove to a serving platter, slice thinly.

If you wish to freeze cooked meat: Cool quickly in refrigerator to retain freshness. Leave meat whole or slice and place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. Freeze up to 6 months. To reheat: Preheat oven to 350°F. Place meat in oven and bake until hot. (USDA recommends reheating meats to 165°F to destroy any bacteria.)

Per serving: calories 310, fat 10.7g, 31% calories from fat, cholesterol 72mg, protein 28.4g, carbohydrates 26.2g, fiber 1.2g, sugar 23.6g, sodium 287mg, diet points 7.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar: 1.4, Very lean meat protein: 3.9

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The recommended wines are: Gewürztraminer, Burgundy, or Riesling.