This recipe for Oven-Baked Pork Tenderloin with a sweet and sticky Korean-style sauce is a simple and always satisfying family dinner that’s big on flavor.
❤️ Why You’ll Love This Recipe: This recipe uses one simple (and flavor-packed) recipe for both the marinade and the sauce. It’s mostly hands-off and is kid-approved!
How to Make Korean-Style Baked Pork Tenderloin
The key to the rich flavor in every bite of your pork is to marinate it.
Note: This recipe requires that you marinate the pork tenderloin 8 hours to overnight so be sure to account for this in your schedule.
As your meat marinates, move it around every now and again to make sure that the marinade is evenly distributed.
One of the most important steps is to NOT discard the marinade after you remove your pork tenderloin from the marinade. You’ll cook the marinade to turn it into the Korean-style sauce!
Searing your tenderloin on all sides will help seal in the moisture. It will also provide some beautiful charring and extra flavor. I don’t recommend skipping this step!
After your tenderloin comes out of the oven, some of the marinade may have burned in the pan. Do not scrape any of the liquid from the bottom of the skillet. Your reserved marinade will become your sauce and you don’t want to add any of the acrid flavor from burnt food.
Tip: Make sure that your remaining marinade is simmered for 5 minutes.
After 5 minutes, the marinade will cook down into a sauce. And it’s important to simmer the sauce after it’s contacted the raw meat.
However, if you still have concerns you can make a fresh batch of the sauce, using the same measurements, and simmering down for 5 minutes to thicken.
Pork Tenderloin vs. Pork Loin
Though the name is similar, pork tenderloin and pork loin come from two different parts of the animal. The tenderloin is long and thin. The pork loin is large and often square or rectangular. There is a line of fat on the pork loin, and the tenderloin is very lean.
The two cuts of pork also cook very differently, so it’s not recommended to use them interchangeably in recipes.
How to Serve Baked Pork Tenderloin
When the pork is done in the oven, remove the pan. Let the meat rest for a few minutes on the counter. Then slice the tenderloin and drizzle with your sauce.
Can I Make Extra Sauce?
Yes! If you or your family likes extra sauce for dipping as you eat, simply double the marinade amount.
Store leftovers in an airtight container for 3 to 4 days. Re-heat them in the microwave to serve.
More Pork Recipes
Try these other easy pork recipes next:
- Spicy Grilled Pork Tenderloin is our go-to pork recipe for summer.
- BBQ Pork Tenderloin has a sweet and smoky barbecue sauce.
- Instant Pot Pork Tenderloin Marsala is juicy, tender and cooks up in one pot.
Oven Baked Pork Tenderloin
- ⅓ cup of low sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon sesame oil
- 4 cloves of garlic minced
- ¼ teaspoon crushed red pepper
- 1 ½ lb pork tenderloin
- 1 tablespoon vegetable oil
- Add the soy sauce, vinegar, sugar, ginger, sesame oil, garlic, and red pepper to a large Ziploc bag. Add the pork tenderloin. Seal and marinate in a refrigerator for 8 hours or overnight, turning the bag occasionally.
- Preheat the oven to 425° F. Heat a large ovenproof skillet over medium-high heat. Remove pork from bag, reserving marinade. Add vegetable oil and pork to pan, cook 6 minutes, browning on all sides.
- Place the pan in the oven, and bake for 15 minutes or until the meat thermometer registers 145° (medium) or until the desired degree of doneness. Remove from oven and let rest for 5 minutes before slicing.
- While meat is resting, bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer for 5 minutes.
- To serve, cut pork into ½ inch thick slices and drizzle with sauce.