Korean-Style Pork Tenderloin
- 1/3 cup of low sodium soy sauce
- 2 tbsp sugar
- 1 tbsp minced peeled fresh ginger (I used ground ginger)
- 3 tbsp rice vinegar
- 1 tbsp dark sesame oil (I used canola oil)
- 1/4 tsp crushed red pepper
- 4 cloves of garlic, minced
- 1 1/2 lb pork tenderloin, trimmed of fat
- Olive oil cooking spray
Combine the first 7 ingredients in a large zip lock bag, and add the pork. Seal and marinated in a refrigerator for 8 hours our overnight, turning bag occasionally.
Preheat oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce.