• 2 pork tenderloins, a minimum of 1 lb
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1 cup apricot jam, divided
  • 1/3 cup white sesame seeds
  • 2 Tbsp hoisin sauce
  • 2 Tbsp J. Olive Co. Apricot balsamic vinegar
  • 2 tsp J. Olive Co. Sesame Seed oil


  1. Preheat oven to 500 degrees* and arrange oven rack in middle position.
  2. Season pork on all sides with salt and pepper and with the back of a spoon completely coat tenderloins with 1/4 cup of apricot jam.
  3. Sprinkle sesame seeds all over both tenderloins until evenly coated.
  4. Line a shallow roasting pan with foil and transfer pork on it.
  5. Roast 29 minutes or until an instant-read thermometer reads between 150 and 155 degrees.
  6. Remove from oven, lift foil and wrap around pork. Let stand 5 minutes.
  7. Meanwhile, in a small saucepan, combine remaining apricot jam, hoisin sauce, balsamic vinegar, and sesame oil.
  8. Bring to a simmer, stirring, and cook 5 minutes.
  9. Slice tenderloins into 1-inch thick slices and spoon warm sauce over them.

*The oven temp seems high, but it is important because it gives the sesame seed crust its deep, roasted flavor.

Recipe courtesy of