Roast Pork Tenderloin with Kalbi Marinade


U.S. Metric Ingredients
8 fl oz 250 mL Soy sauce, preferably Korean or Japanese
2 oz 60 g Brown sugar
1 tbsp 15 mL Garlic, crushed
4 4 Scallions, sliced
2 fl oz 60 mL Sesame oil
¼ tsp 1 mL Black pepper
4 lb 2 kg Pork tenderloins
1 fl oz 30 mL Vegetable oil



  1. In a nonreactive container large enough to hold the pork tenderloins, combine the soy sauce, brown sugar, garlic, scallions, sesame oil, and pepper to make a marinade.
  2. Trim all fat and silverskin from the tenderloins (see Figure 15.16).
  3. Add the tenderloins to the marinade, turning them so they are coated on all sides. Cover and refrigerate overnight.
  4. Remove the tenderloins from the marinade. Blot them dry on clean towels, making sure no particles of scallion or garlic cling to them, as these can burn during cooking.
  5. Heat the oil in a sauté pan over moderately high heat. Brown the meat lightly on all sides. Keep in mind the sugar in the marinade can burn easily, so watch the meat carefully as it browns.
  6. Place the pan in a preheated 425°F (220°C) oven for about 15 minutes, or until a meat thermometer indicates an interior temperature of 150°F (66°C) or desired doneness.
  7. Remove the tenderloins from the oven. Let stand 10 minutes in a warm place, then slice across the grain into medallions.

Per serving: Calories, 240; Protein, 37 g; Fat, 8 g (32% cal.); Cholesterol, 105 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 250 mg.