Shelly's Recipe

Korean Style Pork Tenderloin

Category: Roasts/Tenderloins - Pork

Includes recipes for oven or grill cooking.

1/3 cup of low sodium soy sauce
2 TBS sugar
1 TBS minced peeled fresh ginger
3 TBS rice vinegar
1 TBS 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

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.

Oven: Preheat the oven to 425 degrees. 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, and bake at 425 degrees until meat thermometer registers 145-150 degrees. Let stand 5 minutes before slicing.

Grill: Preheat a medium high dual temperature grill (medium high on one side, low on the other side). Clean grill with a wire brush and mist with oil. Grill tenderloin over medium high heat to create grill marks on both sides – once nicely marked, move to low side of grill and continue to cook to 145-150° internal – times vary. Remove from heat and rest 5 minutes before serving.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce. Optional - garnish with fried garlic slices, minced green onion and toasted sesame seeds.