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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 30%
  • Fat: 6.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 24.7g
  • Carbohydrate: 6.2g
  • Fiber: 0.2g
  • Cholesterol: 74mg
  • Iron: 1.7mg
  • Sodium: 531mg
  • Calcium: 12mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Korean-Style Pork Tenderloin Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy