Prep 8 hrs
Cook 30 mins
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!
- 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)
- 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.
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.
What a delightful dish this is. We enjoyed this sooo much. Served with fried rice and was loved by all. My DH never cared for pork, but I've done several pork tenderloins over the last few months..guess what?? He loves it now. Thanks again for such a wonderful recipe. Blessings to you, dear one.