Korean Pork

Thai Style Chili Sauce is the special ingredient that adds a nice flavor to this pork tenderloin which is a Weight Watcher’s recipe.  I like to use it in many of my oriental dishes.  It adds a little hot and sweet touch.

Korean Pork

  • 1 lb. pork tenderloin, trimmed
  • 3 garlic cloves, minced
  • 2 tbsp. honey
  • 2 tbsp. reduced sodium soy sauce
  • a dash or two of dried ginger (or you can add fresh, minced ginger)
  • 1 tbsp. unseasoned rice vinegar
  • 2 tsp. sesame seed oil
  • 2 tsp. Kikkoman Thai Style Chili Sauce

Combine garlic, honey, soy sauce, ginger, vinegar, sesame oil and chili sauce in a large plastic bag; add the pork tenderloin and turn to coat.  Refrigerate at least 2 hours or overnight.

Remove pork from  marinade and discard the marinade.  Brown tenderloin all over for 10 minutes in a small amount of oil.  Bake at 400 degrees for 20-30 minutes.

I also like to cook this on one of my electric grills – this is always a big hit when I am entertaining.    Just preheat the grill, and grill over medium heat with the lid closed for 15 minutes; turn, baste and cook another 15 minutes.

Old Points of 4 per 2 slices


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