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Korean-Style Pork Tenderloin

Korean-Style Pork TenderloinI recently checked out a wonderful cookbook called, The Best of Cooking Light from the library. I’ve made several recipes from the book and am very happy with the results. The dishes are not only tasty they are healthy too.

I decided to try the Korean-style pork tenderloin recipe. It was extremely easy to make and tasted wonderful. The pork turned out very moist, tender, and full of flavor. The sauce was excellent and drizzled over the sliced pork. This tenderloin was a hit with my entire family – especially my children.

Korean-Style Pork Tenderloin:


  • 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
  • 1 1/2 lb pork tenderloin, trimmed of fat
  • Olive oil cooking spray

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 a large ovenproof skillet coated with cooking spray over medium-high heat. Remove pork from the bag, and place on a paper towel to dry off some liquid, reserve the marinade.

Add pork to pan, cook for 6 minutes, browning on all sides.

Place pan 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 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.

Korean-Style Pork TenderloinClick here for a printable version of this recipe

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One Comment

  1. 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.