Korean-Style Pork Tenderloin

From Cooking Light, September 2002, by Lisa Zwirm
6 servings (3 ounces pork and 1 tablespoon sauce)

1/3 cup 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 garlic cloves, minced
1 1/2 pounds pork tenderloin, trimmed
Cooking spray

Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Preheat oven to 425°.
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.
Place pan in oven; bake at 425° for 15 minutes or until meat thermometer registers 160° (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes.
Cut pork into 1/4-inch-thick slices; serve with sauce.

Nutritional Information
CALORIES 184(30% from fat); FAT 6.2g (sat 1.7g,mono 2.7g,poly 1.4g); IRON 1.7mg; CHOLESTEROL 74mg; CALCIUM 12mg; CARBOHYDRATE 6.2g; SODIUM 531mg; PROTEIN 24.7g; FIBER 0.2g


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