I recently checked out a wonderful cookbook from the library called The Best of Cooking Light, and found an easy Korean-style pork tenderloin recipe. The recipe was simple to prepare, and the pork turned out very moist, tender, and full of flavor. This Korean-style pork tenderloin was a hit with all of us–especially my children–and it paired nicely with a vegetable stir-fry, garlic rice, and some spicy chili crisp on the side.

Korean-Style Pork Tenderloin

Marinade:

⅓ cup of low-sodium soy sauce
3 tbsp rice vinegar
2 tbsp sugar
1 tbsp minced peeled fresh ginger
1 tbsp dark sesame oil
¼ tsp crushed red pepper
4 cloves of garlic, minced

Other Ingredients:

1½ lb pork tenderloin, trimmed of fat
1 tbsp olive oil

Korean-Style Pork Tenderloin

How to Make a Korean-Style Pork Tenderloin

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 the olive oil in a cast-iron skillet over medium-high heat.

Remove the pork from the marinade and place it on paper towels to dry off the liquid; reserve the marinade.

Add pork to the cast-iron skillet, and cook for 6 minutes, browning on all sides.

Place the ovenproof cast-iron skillet in the oven and bake for 15 minutes, or until the meat thermometer registers 155-160 degrees (medium), or until the desired degree of doneness.

Let it stand for 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce the heat, and simmer for 5 minutes.

Cut pork into ¼-inch thick slices and drizzle with sauce. Enjoy.

Korean-Style Pork Tenderloin

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Prep Time: 10

Cook Time: 30

Marinating Time:: 8

Total Time: 8 40

Course: Main

Cuisine: Asian

Servings:

Author: Pam - For the Love of Cooking / Cooking Light

Equipment

Ovenproof Cast-Iron Skillet
Meat Thermometer

Ingredients

Marinade:

⅓ cup of low-sodium soy sauce
3 tbsp rice vinegar
2 tbsp sugar
1 tbsp minced peeled fresh ginger
1 tbsp dark sesame oil
¼ tsp crushed red pepper
4 cloves of garlic minced

Other Ingredients:

1½ lb pork tenderloin trimmed of fat
1 tbsp olive oil

Instructions

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 the olive oil in a cast-iron skillet over medium-high heat.
Remove the pork from the marinade and place it on paper towels to dry off the liquid; reserve the marinade.
Add pork to the cast-iron skillet, and cook for 6 minutes, browning on all sides.
Place the ovenproof cast-iron skillet in the oven and bake for 15 minutes, or until the meat thermometer registers 155-160 degrees (medium), or until the desired degree of doneness.
Let it stand for 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce the heat, and simmer for 5 minutes.
Cut pork into ¼-inch thick slices and drizzle with sauce. Enjoy.