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Korean-Style Pork Tenderloin

Source of Recipe


Cooking Light-9/02






List of Ingredients



• 1/3 cup low-sodium soy sauce
  
• 2 tablespoons sugar
  
• 1 tablespoon minced peeled fresh ginger
  
• 3 tablespoons rice vinegar
  
• 1 tablespoon dark sesame oil
  
• 1/4 teaspoon crushed red pepper
  
• 4 cloves garlic, minced
  
• 1 1/2 pounds pork tenderloin, trimmed
  
• cooking spray
  






Instructions



1. Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hour or overnight, turning occasionally.
   
   
2. Preheat oven to 425 degrees.
   
   
3. 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.
   
   
4. Place pan in oven; bake at 425 for 15 minutes or until meat thermometer registers 160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
   
   
5. Bring reserved marinade to a boil in a small saucepan. Reduce heat and simmer 5 minutes.
   
   
6. Cut pork into 1/4-inch-thick slices; serve with sauce.
   
   
7. Yield: 6 servings (serving size: 3 ounces pork and about 1 tablespoon sauce). 184 cal, 6.2g fat, 24.7g pro, 6.2g carb, 0.2g fiber, 74mg chol, 1.7mg iron, 531mg sod, 12mg calc.