Recipes

Korean-Style Pork Tenderloin

Serves 4

1/4 c. soy sauce (preferably Kikkoman)
1 tbsp. dark soy sauce
1 green onion, minced
2 tbsp. brown sugar
1 tbsp. minced fresh ginger
2 tbsp. rice vinegar
1 tbsp. dark sesame oil
*1 tsp. chili paste such as Siracha or Sambal
2 large cloves garlic, minced
1 tbsp. ground toasted sesame seeds
1-1/2 lb.  pork tenderloin trimmed
2 tsp. vegetable oil
additional toasted sesame seeds for garnish

1. Combine the soy sauces, green onion, brown sugar, minced ginger, rice vinegar, sesame oil, chili paste, garlic and ground sesame seeds in a resealable plastic bag.
2. Add the tenderloin and marinate, refrigerated for at least 60 minutes, turning several times. 
3. Remove meat from marinade. Reserve marinade.
4. Preheat oven to 425F.
5. Heat the oil in an oven proof, non-stick pan over medium-high heat.
6. Brown the tenderloin on all sides.
7. Place the pan in the preheated oven and roast for about 15 to 20 minutes (turning several times) An instant read thermometer should read 150F . Remove from the oven, tent with foil and let rest for 5 minutes before carving.
8. While the meat is resting, bring the marinade to a boil in a small saucepan. Cook for about 4 to 5 minutes until slightly reduced.
9. Carve the tenderloin on an angle. Garnish the pork with the sesame seeds.
10. Serve with the reserved, cooked marinade.

* If you don’t have chili paste on hand, you can use dried red pepper flakes