A Korean inspired recipe of marinated pork tenderloin. Easy, quick and delicious.
This Pork Tenderloin is marinated in a sweet and savoury Korean sauce containing soy sauce, Sesame oil, garlic, and Brown sugar.
It is as good as it looks – tender with lots of flavours! And super easy.
I love how tender the meat is but also how full of flavour the marinade tastes.
If you like Korean food flavours, you’ll love this recipe!
Let me just say that this is some delicious and tender meat, literally melts in your mouth.
Very flavorful, one of my favourites for pork tenderloin!
- 4 Pork tenderloin - about 450g/1Lb each
- ½ cup Water - boiling
- 1 tsp Beef stock mix - instant
- ½ cup Soy sauce - preferably low sodium
- 2 tbsp Brown sugar
- 1 tbsp Garlic - minced
- 2 Onion - (or 4 Scallions - sliced)
- 2 tbsp Sesame oil
- Black pepper - optional to taste
- 1-2 tbsp Oil
- In a nonreactive container large enough to hold the pork tenderloins, combine boiling water with the instant Beef stock mix, then add the soy sauce, brown sugar, garlic, onions (or scallions), sesame oil, and pepper to make a marinade.
- Trim all fat and silverskin from the tenderloins.
- Add the tenderloins to the marinade, turning them so they are coated on all sides. Cover and refrigerate overnight. or at least for 4 hours, The longer your meat sits in the marinade, the better.
- Remove the tenderloins from the marinade.
- Heat the oil in a sauté pan over moderately high heat.
- Brown the meat lightly on all sides. Keep in mind the sugar in the marinade can burn easily, so watch the meat carefully as it browns.
- Now the trick is to not touch it for a couple of minutes because you want the meat to start browning, almost to the point that it looks charred. Then you can flip it over and cook on the other side for another 3 minutes or so and you’re good to go.
- Place the pan in a preheated 425°F (220°C) oven about 15 minutes, or until a meat thermometer indicates an interior temperature of 150°F (66°C) or desired doneness.
- Of course oven temps vary from oven-to-oven so make sure you check it with a meat thermometer at 15 minutes and improvise from there.
- Remove the tenderloins from the oven.
- Let stand 10 minutes in a warm place, then slice across into medallions.
Hungry for more? A new post and/or recipe every Friday!
Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.
Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!