Asian Pork Tenderloin
Servings 4
Equipment
- Ovenproof Large Cast Iron Skillet
- Meat Thermometer
Ingredients
- ⅔ cup of low-sodium soy sauce
- ¼ cup of dark toasted sesame oil
- 3 green onions sliced (divided)
- 4 cloves of garlic minced
- 2 tbsp brown sugar
- 1 tbsp fresh ginger peeled & finely grated
- 1-2 tsp hot chili sauce
- 1 tsp Worcestershire sauce
- 1½ lbs. pork tenderloin trimmed of fat, silverskin removed
- Olive oil cooking spray
Instructions
- Prepare the marinade by combining the soy sauce, sesame oil, most of the green onions (reserving some for garnish), garlic, brown sugar, ginger, hot chili sauce, and Worcestershire sauce in a large zip-lock bag.
- Marinate the meat by adding the trimmed pork tenderloin to the zip-lock bag and sealing it. Marinate in the refrigerator for 2-24 hours, occasionally turning the bag.
- Preheat the oven to 425 degrees.
- Remove pork from bag, reserving marinade for later.
- Dry the pork by placing the tenderloin on a few paper towels to remove as much moisture as possible.
- Cook the tenderloin by heating a large ovenproof cast-iron skillet coated with olive oil cooking spray over medium-high heat.
- Place the dried pork in the cast-iron skillet, cook for 6 minutes, browning on all sides.
- Finish cooking by placing the ovenproof cast-iron skillet in the oven and baking for 15 minutes, or until the meat thermometer registers 155-160 degrees (medium), or until the desired degree of doneness.
- Let the pork rest for 5 minutes before slicing into ¼-inch thick slices.
- Meanwhile, make the sauce by bringing the reserved marinade, along with a few tablespoons of water, to a boil in a small saucepan. Reduce the heat, and simmer for 5 minutes.
- To serve, drizzle with sauce and the remaining green onions. Enjoy.