Korean-Style Pork Tenderloin
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 extremely easy to make and the pork turned out very moist, tender, and full of flavor. This Korean-style pork tenderloin was a hit with my entire family– especially my children.
Korean-Style Pork Tenderloin:
Marinade:
- 1/3 cup of low-sodium soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp minced peeled fresh ginger
- 1 tbsp dark sesame oil
- 1/4 tsp crushed red pepper
- 4 cloves of garlic, minced
Other Ingredients:
- 1½ lb pork tenderloin, trimmed of fat
- 1 tbsp olive oil
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 large ovenproof skillet over medium-high heat.
Remove the pork from the marinade, and place it on a paper towel to dry off the liquid; reserve the marinade.
Add pork to pan, and cook for 6 minutes, browning on all sides.
Place ovenproof 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 stand for 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer for 5 minutes.
Cut pork into 1/4 inch thick slices and drizzle with sauce. Enjoy.
Equipment
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 large ovenproof skillet over medium-high heat.
- Remove the pork from the marinade, and place it on a paper towel to dry off the liquid; reserve the marinade.
- Add pork to pan, and cook for 6 minutes, browning on all sides.
- Place ovenproof 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 stand for 5 minutes before slicing.
- Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer for 5 minutes.
- Cut pork into 1/4 inch thick slices and drizzle with sauce. Enjoy.
Tried this recipe twice. The first time I cooked it in the oven and I wasn’t impressed.
The second time I grilled it found it much better.