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Korean-Style Pork Tenderloin
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Korean-Style Pork Tenderloin

Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time: 8 hours
Total Time 8 hours 40 minutes
Servings 4
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.