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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Korean-Style Pork Tenderloin

Nutty, slightly sweetened spaghetti squash and tender, sweet broccolini complement the pork and its zesty marinade.

Cooking Light SEPTEMBER 2002

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

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.

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
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Korean-Style Pork Tenderloin recipe

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