Korean Pork Tenderloin

By mamapig

Ingredients

• 1/3 cup of low sodium soy sauce
• 2 Tbsp. sugar
• 1 Tbsp. minced peeled fresh ginger
• 3 Tbsp. rice vinegar
• 1 Tbsp. dark sesame 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

Preparation

Step 1

Combine the first 7 in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally

Preheat the oven to 425°. 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° for 15 minutes or until meat thermometer registers 155-160° (medium) or until desired° 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.