Korean Pork Tenderloin


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
Cooking spray

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).

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  1. Maureen says

    Hi Anna,Sorry to be a pest (or blog stalker!) Can you post the recipe you used for the wasabi coleslaw? I loved the Asian salad with wasabi in the dressing. I love anything wasabi! Also, how did the blueberry pie taste?

  2. Anna says

    Hi!You are not a pest. I love having comments. I haven’t put the URL of my blog in too many places, so it’s nice to know a few people read it.I posted that coleslaw recipe for you in one of today’s entries.

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