Korean-Style Pork Tenderloin

Randy Mayor; Melanie J. Clarke
Nutty, slightly sweetened spaghetti squash and tender, sweet broccolini complement the pork and its zesty marinade.

Yield:

6 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

Recipe from

Nutritional 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

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

Preparation

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

Preheat oven to 425°.

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° for 15 minutes or until meat thermometer registers 160° (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.

Note:

Lisa Zwirm,

September 2002