Korean Roast Pork Tenderloin

Picture from staceysnacksonline
Image Credit: Stacey Snacks.

Korean Roast Pork Tenderloin

“I had 2 pork tenderloins that were together in a vacuum packed bag, about 3 lbs., but I used the same amount of marinade as the recipe called for and it was fine.” Stacey Snacks.

Ingredients:

⅓ cup of low sodium soy sauce

2 tablespoon sugar

1 tablespoon minced peeled fresh ginger

3 tablespoon rice vinegar

1 tablespoon dark sesame oil

¼ teaspoon crushed red pepper

4 cloves of garlic, minced

1½ pounds pork tenderloin

Preparation:

Mix all ingredients in a bowl and place your pork in a zip loc bag.

Pour marinade over tenderloins and marinate at least 8 hours (you can marinate it overnight if 

you like, I did it for about 6 hours and it was super moist).

Take them out of the zip loc when ready to cook.

Reserve marinade for sauce.

Brown them in a heavy skillet with some olive oil for about 3 minutes on each side.

Then put the tenderloins in a roasting pan (you can put your skillet in the oven straight from the 

stove, but be careful, it gets HOT).

Roast at 425°F for 20 minutes, until temperature reaches 160°F internally.

Let rest a few minutes before slicing so the juices redistribute.

Simmer the reserved marinade in a sauce pan; this makes nice gravy to serve over the pork.

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