ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Korean-Style Pork Tenderloin

Randy Mayor; Melanie J. Clarke
Yield 6 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
Nutty, slightly sweetened spaghetti squash and tender, sweet broccolini complement the pork and its zesty marinade.

Ingredients

  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons rice vinegar
  • 1 tablespoon dark sesame oil
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 1 1/2 pounds pork tenderloin, trimmed
  • Cooking spray

Nutrition Information

  • calories 184
  • caloriesfromfat 30 %
  • fat 6.2 g
  • satfat 1.7 g
  • monofat 2.7 g
  • polyfat 1.4 g
  • protein 24.7 g
  • carbohydrate 6.2 g
  • fiber 0.2 g
  • cholesterol 74 mg
  • iron 1.7 mg
  • sodium 531 mg
  • calcium 12 mg

How to Make It

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

  2. Preheat oven to 425°.

  3. 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.

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

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

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