Recipe by Kittencal@recipezazz
I have left the crushed chili flakes as optional if you like more heat then add them in ---plan ahead the pork needs to marinade for 8-24 hours, make certain to line your pan with foil for easy clean up ---this is very good!
Top Review by iainharvey
Nice and spicy dish. Upped most of the quantities as I was making for 9 people and they all loved it, even my fussy young nieces. Served with a Spinach and Bacon Noodle Toss which helped to cool down the spiciness of the pork. Will do again soon.
- 1⁄3 cup low sodium soy sauce
- 1 tablespoon sesame oil (can use more)
- 2 tablespoons Worcestershire sauce
- 2 1⁄2 tablespoons brown sugar
- 1 1⁄2 tablespoons asian chili paste
- 1⁄4-1⁄2 teaspoon fresh ground black pepper (or to taste)
- 4 -6 garlic cloves, minced
- 2 green onions, chopped
- crushed red pepper flakes (optional and adjust to suit heat level)
- 1 pork tenderloin (about 2 pounds)
Directions See How It's Made
- In a bowl combine the soy sauce with sesame oil, Worcestershire sauce, brown sugar, chile paste, black pepper and garlic; whisk until well combined, then mix in green onion.
- Transfer the marinade to a shallow dish; add in the pork then turn to coat in the marinade.
- Cover and refrigerate for 8-24 hours turning a few times during chilling.
- Generously grease a baking pan or small roaster pan then line the pan with foil.
- Transfer the pork and the marinade to the pan.
- Preheat oven to 400 degrees F.
- Roast for about 25-30 minutes.
- Allow to stand for 10 minutes before slicing.