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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.
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
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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