Korean-Style Pork Tenderloin

  • lazylaurie Posted: 05/11/09
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    even better cooked on the grill. excellent, and easy to prepare.

  • Katherine5 Posted: 01/02/09
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    Excellent. I used a skirt steak and it was fantastic. We used a grilling basket without a lid and my husband said the meat got more crispy if he didn't turn it.

  • NutsinNormal Posted: 01/01/10
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    We made this pork again a few nights ago-- I had forgotten how much we enjoy it! All you need to make it a meal is some steamed rice and stir-fried vegs. Be sure to drizzle with marinade/sauce. We ate a little over half of the tenderloin the first night, then used the remainder for fried rice the second night.

  • katilla Posted: 02/16/09
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    This was a great dinner. My boyfriend grilled the pork instead of baking and it was fantastic. I only let the pork marinate for about 7 hours but I could see how marinating a bit longer would intensify the flavors. We had leftovers tonight and it was just as good as the first night! Yummy yummy. Can't wait to make again!

  • Tiffin Posted: 05/27/10
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    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.

  • smd1212 Posted: 05/19/10
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    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 . . .

  • 8stringfan Posted: 08/27/10
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    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.

  • dburge Posted: 08/20/09
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    This is a super quick weekend night dinner. I served it with green beans and angel hair pasta. I marinated it longer (2 days).

  • ewachtler Posted: 01/25/10
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    This is an easy, delicious pork recipe. Love that you can throw it in a bag to marinate and then cook it up for a yummy meal! Very flavorful, one of our favorites for pork tenderloin!

  • Dalika Posted: 06/06/12
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    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!

  • MelissaStu Posted: 12/02/12
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    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 ;)

  • KathJB Posted: 03/20/13
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    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.

  • kzhwang Posted: 06/09/12
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    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!

  • CookingInIowa Posted: 06/13/12
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    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!

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