Korean-Style Pork Tenderloin (Cooking Light)
1/3 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1/4 teaspoon crushed red pepper
4 garlic cloves — minced
1 1/2 pounds pork tenderloin — trimmed
1. Combine first 7 ingredients in a large zip-top plastic bag; add pork.
Seal and marinate in refrigerator 8 hours or overnight, turning
2. Preheat oven to 425 degrees.
3. 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.
4. Place pan in oven; bake at 425 degrees for 15 minutes or until meat
thermometer registers 160 degrees (medium) or until desired degree of
doneness. Let stand 5 minutes before slicing.
5. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and
simmer 5 minutes.
6. Cut pork into 1/4-inch-thick slices; serve with sauce. Yield: 6
servings (serving size: 3 ounces pork and about 1 tablespoon sauce).