Korean Pork Tenderloin Recipes

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

Steps:

• Wrap bacon around tenderloins; fasten with toothpicks.
• Place meat in a baking dish.
• combine remaining ingredients; pour over meat.
• Let stand in refrigerator for 4 to 5 hours, turning meat at least once while marinating.
• Roast in a preheated 300 degrees oven 1 1/2 hours or until meat thermometer reaches 170 degrees; baste occasionally, turning meat once. Serve pan juices separately to spoon over meat.

Steps:

• Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom. Spread open; gently flatten with heel of your hand. Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
• Place tenderloin in 13 x 9-inch glass baking dish. Combine all remaining pork ingredients in small bowl; pour over pork, turning to coat. Cover and refrigerate 16 to 24 hours, turning occasionally.
• Heat grill. Remove tenderloin from marinade, shaking off excess; discard marinade. Grill, covered, over medium-high heat or coals 5 to 8 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 10 minutes.

Steps:

• Mix together the first 7 ingredients in a large heavy-duty plastic zip-lock bag; add pork.
• Seal bag and marinate in refrigerator for 8 hours or overnight, turning every now and then.
• Heat a large ovenproof skillet coated with cooking spray over medium-high heat.
• Remove pork from bag; reserve 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 read 160°; let stand 5 minutes before slicing.
• Bring reserved marinade to a boil in a saucepan; lower heat, and simmer 5 minutes.
• Cut pork into 1/4-inch slices; serve with sauce.

Steps:

• Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
• Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!