Korean-Style Pork Tenderloin – a delicious recipe with soy sauce, sugar, fresh ginger, rice vinegar, sesame oil, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
2
Preheat oven to 425u00b0.
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 425u00b0 for 15 minutes or until meat thermometer registers 160u00b0 (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.
639
kcal
Calories
28
g
Fat
42
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup low-sodium soy sauce, 2 tablespoons sugar, 1 tablespoon minced peeled fresh ginger, 3 tablespoons rice vinegar, and more.
Yes, Korean-Style Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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