Easy Korean Style Pork Tenderloin

[claire797]

Easy Korean Style Pork Tenderloin

This is my all-time favorite way to cook pork tenderloin. It's slightly sweet with a nip of heat. Start this a day earlier than you plan to serve it so it can marinate for a good 12 hours.

This pairs extremely well with Pinot Gris from Alsace.

• 1 lb pork tenderloin (you can use a larger one)
  
• 2 T sugar
  
• 6 T soy sauce (Kikkoman Low Sodium)
  
• 2 T minced, fresh ginger
  
• 3 T rice vinegar
  
• 1 T dark sesame oil
  
• 4 garlic cloves, chopped
  
• 1/2 tsp red pepper flakes
  

The day before you plan to serve it, place pork tenderloin in a large Ziplock freezer bag. Dump all of the other ingredients into the bag with the tenderloin. Seal bag and massage all ingredients to blend. Put the bag in the refrigerator and forget about it for 12-24 hours.

Preheat oven to 425. Remove the tenderloin from bag and place in an oven-proof skillet sprayed with Pam. DO NOT DISCARD MARINADE, but carefully pour it into a heavy saucepan. Set aside.

Brown tenderloin on all sides. This should take about 6 minutes. After browing, insert meat thermometer. Place skillet in oven and cook for about 20 minutes or until tenderloin reaches 160. Remove from oven. Pork will continue to cook as it stands.

While pork stands, bring marinade to a boil and let cook for 5 minutes. Slice pork into medallions and spoon cooked marinade over the top.

Keywords: Main Dish, Korean, Pork

( RG481 )