Name: Korean-Style Pork Tenderloin
Ingredients: ⅓ cup low-sodium soy sauce; 2 tablespoons sugar; 1 tablespoon minced peeled fresh ginger; 3 tablespoons rice vinegar; 1 tablespoon dark sesame oil; ¼ teaspoon crushed red pepper; 4 garlic cloves, minced; 1 ½ pounds pork tenderloin, trimmed; Cooking spray

Nutty, slightly sweetened spaghetti squash and tender, sweet broccolini complement the pork and its zesty marinade.

Korean-Style Pork Tenderloin

soy sauce

sugar

ginger

rice vinegar

dark sesame oil

red pepper

garlic cloves,

pork tenderloin,

Cooking spray

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


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.


Place pan in oven; bake at 425&deg; for 15 minutes or until meat thermometer registers 160&deg; (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.


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


Cut pork into 1/4-inch-thick slices; serve with sauce.


Fabulous marinade.  Cooking time is too long.  Pork came out overcooked.  Next time will cook it on the grill or else only bake it for 10 minutes.  Leftovers were good in a stir-fry with the rest of the sauce.

If you like Korean food flavors, you'll love this recipe! I didn't happen to have a tenderloin, but my roomie had brought home stew pork. This was a great way to dress it up... I made the marinade and put it in a Ziplock bag with the meat overnight. The next day I sprayed a nonstick pan and browned the meat on high heat. Once it was brown, I backed off the heat and cooked it slowly...  It turned out very well! Cook it! Enjoy it! Feel very Martha Stewart-ish ;)

We followed the marinade exactly, but because I forgot to marinade it overnight, I just left it on the counter for about 3 hrs.  We grilled it, as others have suggested, and it was great.  Served it sliced over rice with the sauce and Cantonese Spinach with Garlic (see my review).  A great and quick dinner!

This is in our regular rotation of meals. I put it in the marinade the night before, then have a relatively quick dinner when we get home.  I've made it for guests several times, and I've always been asked for the recipe.  Even my picky kids love it!

Very good.  Like a lot of folks, I also think the cooking time is off.  I actually prefer my pork tenderloin to be around 140, sometimes  bit less, and I found the time to be perfect for that temp.  However, for those who really want to cook it to 160, you're probably going to need to cook it longer than the recipe suggests.  Of course oven temps vary from oven-to-oven so make sure you check it with a meat thermometer at 15 minutes and improvise from there.  Also, don't forget that the marinade doubles as a sauce!!  All in all this is a really tasty take on what is essentially a from-scratch terriyaki dish.

This outstanding, easy recipe is a regular in our house.  Following the recipe is best, but I occasionally make a few modifications:
1.  When I don't have fresh ginger, I use a heaping teaspoon of ground ginger instead.  
 
2.  If I'm short on time, I skip browning the pork tenderloin (PTL).  Instead I just take the pork out of the marinade and put it in the oven for about 25 minutes at 425 degrees, or I cook it on the grill.
 
3.  Since PTL comes in a pack with two tenderloins at Costco, I usually double the marinade recipe and make two PTLs at once, so we have enough for sandwiches the next night.

Marinated for 2 days, and sauce was amazing - unfortunately, it took so much longer to roast that my family ended up eating the rice, green beans and roasted sweet potatoes alone (had to get somewhere). I ate the FINALLY roasted pork in solitary splendor, and it was great! Will take additional time into consideration next time, but disappointed in CL that time given was so off! Live and learn . . .

This is an easy, delicious pork recipe. Love that you can throw it in a bag to marinate and then cook it up for a yummy meal! Very flavorful, one of our favorites for pork tenderloin!

We made this pork again a few nights ago-- I  had forgotten how much we enjoy it!  All you need to make it a meal is some steamed rice and stir-fried vegs.  Be sure to drizzle with marinade/sauce.  We ate a little over half of the tenderloin the first night, then used the remainder for fried rice the second night.

This is a super quick weekend night dinner. I served it with green beans and angel hair pasta. I marinated it longer (2 days).

even better cooked on the grill. excellent, and easy to prepare.

This was a great dinner.  My boyfriend grilled the pork instead of baking and it was fantastic.  I only let the pork marinate for about 7 hours but I could see how marinating a bit longer would intensify the flavors.  We had leftovers tonight and it was just as good as the first night!  Yummy yummy.  Can't wait to make again!

Excellent.  I used a skirt steak and it was fantastic.  We used a grilling basket without a lid and my husband said the meat got more crispy if he didn't turn it.

Korean-Style Pork Tenderloin

Servings: 4.5

Author : Lisa Zwirm

Ingredients

Instructions

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