Korean-Style Pork Tenderloin
I recently checked out a wonderful cookbook called, The Best of Cooking Light from the library. I’ve made several recipes from the book and am very happy with the results. The dishes are not only tasty they are healthy too.
I decided to try the Korean-style pork tenderloin recipe. It was extremely easy to make and tasted wonderful. The pork turned out very moist, tender and full of flavor. The sauce was excellent drizzled over the sliced pork. This tenderloin was a hit with my entire family – especially my children.
- 1/3 cup of low sodium soy sauce
- 2 tbsp sugar
- 1 tbsp minced peeled fresh ginger
- 3 tbsp rice vinegar
- 1 tbsp dark sesame oil
- 1/4 tsp crushed red pepper
- 4 cloves of garlic, minced
- 1 1/2 lb pork tenderloin, trimmed of fat
- Olive oil cooking spray
Combine the first 7 ingredients in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce. Enjoy.