Korean-Style Pork Tenderloin

It has been 18 months since I cooked my first pork tenderloin and I am so glad that I did.  The flavours I have tried are so diverse.  Each time I have pork tenderloin on the menu, I look forward to trying a new recipe.  I decided to try this Korean-Style Pork Tenderloin recipe I found on For the Love of Cooking.  The flavours certainly hit the mark and is worth a try.  The only change I made to the original recipe is that I cook my tenderloins to 135F as it continues to cook and end up with a touch of pink that I like.

Korean-Style Pork Tenderloin
Printable Recipe

Ingredients
1/3 cup of 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 of garlic, minced
1 1/2 lb pork tenderloin, trimmed of fat
Olive oil cooking spray

Directions:
1) Combine the first 7 ingredients in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
2) Preheat the 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 browning on all sides.
4) Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 135F. Cover and let stand 10 minutes before slicing.
5) Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce. Enjoy.