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!
This was DeeLucious! And super easy. I only made one pound of tenderloin and it took longer to cook. I didn't have rice wine vinegar so I used apple cider vinegar. Mine wasn't even as tender as I would've liked but nevertheless, it still turned out really good. I didn't have a thermometer either. I cut a few slits across the top to allow the marinade to seep through and I'm not sure if helped but it I'm telling you, this was GOOD!
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 . . .