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    Korean-Style Pork Tenderloin


    Source of Recipe


    Cooking Light (Sept 2002)


    Recipe Introduction


    Yield: 6 servings (serving size 3 ounces pork and about 1 tablespoon sauce)


    List of Ingredients


    • 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 pound pork tenderloin, trimmed
    • cooking spray


    Instructions


    1. Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinade in refrigerator 8 hours or overnight, turning occasionally.
    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). 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.
 

 

 

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