Korean-Style Pork Tenderloin

Yield: 6 servings

1/3 cup 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 garlic cloves, minced

1 1/2 lbs. pork tenderloin, trimmed

cooking spray

  1. Combine first (7) ingredients in a large zip-top plastic bag; add pork; seal and marinate in refrigerator 8 hours or over night, turning bag occasionally.
  2. Preheat oven to 425 degrees
  3. Heat a large oven-proof 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 degrees for 15 minutes or until meat thermometer registers 160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing
  5. In a small sauce pan bring reserved marinade to boil. Reduce heat and simmer 5 minutes. Cut pork into 1/4-inch-thick slices; serve with sauce.

CALORIES 184 (30% from fat); FAT 6.2g (sat. fat 1.7g); CHOL 74mg; SOD 531mg; CARB 6.2g; FIBER 0.2g; PROTEIN 24.7g

from Cooking Light magazine, September 2002


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