Korean-Style Pork Tenderloin

Yield: 6 servings (3 oz.pork and 1 TBL sauce)
Source: Cooking Light Annual 2003


1/3 cup low-sodium soy sauce
3 Tbsp rice vinegar
2 Tbsp sugar
1 Tbsp minced peeled fresh ginger
1 Tbsp dark sesame oil
1/4 tsp crushed red pepper
4 garlic gloves, minced
1 1/2 pounds pork tenderloin, trimmed
cooking spray


  1. Combine first 7 ingredients in a large zip-top bag; add pork. seal and marinate in refrigerator 8 hours or over night, turning occasionally.
  2. Preheat oven 425 degrees.
  3. Heat large ovenproof skillet coated with cooking spray over med.-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 min. or until meat thermometer registers 160 (medium) or until desired doneness. Let stand 5 min. before slicing.
  5. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 min.
  6. Cut pork into 1/4-inch-thick slices; serve with sauce.


Healthy Units: 4 per serving
Calories 184, Fat 6.2grams, Fiber .2grams

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