Korean Style Pork Loin

Name: Korean Pork Tenderloin
Prep time: 15 min
Cook time: 420 min
Total time: 465 min
Ingredients: 3 pounds Pork Tenderloin/Pork Shoulder; 2 tbsp Garlic Powder; 2 tbsp Onion Powder; 1 tspn Salt; 4 cloves Garlic; 4 ounces Ken's Asian Sesame Lite Dressing; 2 tbsp Lite Soy Sauce; 1 tspn Sesame Oil; 2 tbsp Minced Garlic or 4 Cloves Chopped; 1/2 cup Lite Soy Sauce; 2 tbsp Lite Brown Sugar; 2 tbsp Butter/Margarine; 2 tbsp Ketchup; 2 tbsp Rice Vinegar; 1 tbsp Sriracha Sauce; 2 teaspoons Corn Starch; 2 teaspoons Cold Water; 2 stems Green Onions/Scallions

Posted On April 30, 2020

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Korean Pork Tenderloin

Succulent and tasty pork tenderloin with Asian hints. Good served over white rice with a Korean BBQ Sauce

Prep Time15 mins

Cook Time7 hrs

Resting Time30 mins

Total Time7 hrs 45 mins

Course: Main Course

Cuisine: Asian

Keyword: asian, korean, pork tenderloin, Pulled Pork,, slow cook

Servings:

Calories: 415kcal

Cost: $15 USD

Equipment

Roaster
Medium Sauce Pan

Ingredients

Pork Tenderloin and Dry Rub

3 pounds Pork Tenderloin/Pork Shoulder
2 tbsp Garlic Powder
2 tbsp Onion Powder
1 tspn Salt
4 cloves Garlic

Asian Marinade

4 ounces Ken's Asian Sesame Lite Dressing
2 tbsp Lite Soy Sauce
1 tspn Sesame Oil
2 tbsp Minced Garlic or 4 Cloves Chopped

Korean BBQ Sauce

1/2 cup Lite Soy Sauce
2 tbsp Lite Brown Sugar
2 tbsp Butter/Margarine
2 tbsp Ketchup
2 tbsp Rice Vinegar
1 tbsp Sriracha Sauce
2 teaspoons Corn Starch
2 teaspoons Cold Water

Garnish

2 stems Green Onions/Scallions

Instructions

Preparing the meat

Pre-Heat your oven to 250F. This recipe calls for a long 7 hour cook time and minimal effort. The wait is so worth it!
Place pork in roaster with fat side up. With a sharp knife, make 4 slits across the top of the pork, deep enough to insert a clove of garlic into each one.
Combine the Garlic Powder, Onion Powder and Salt and rub generously across the top of the pork. Make sure to get some of the rub into the slits with the garlic.
Cover roaster and place it in the center of the oven. Each hour, just pull the tenderloin out and marinate/baste across the top with the special marinade blend we are about to make next!

Making the Marinade

If you have Ken's Asian Sesame Lite Dressing, pour 4 ounces into a seal proof container, such as a tupperware container or something with a lid. If you do not have this particular dressing in your area, ANY Balsamic will do. If it's not an Asian Balsamic, you can always add 1 Tablespoon of Sesame Oil to give it the flavor you will need.
Add the Soy Sauce and Sesame Oil. (note: this is in addition to that listed above)
Add the minced / chopped garlic and whisk together with a fork and store in the fridge.
After one hour, take out the pork and baste/marinate the pork. Repeat this every hour until the pork is done.

Making the Korean BBQ Sauce

In a medium sauce pan, add the 2 tbsp of butter and 2 tbsp of lite brown sugar and cook over low to medium heat until the butter and sugar melt together.
Add the Sriracha, Lite Soy Sauce, Ketchup and Rice Vinegar and whisk together until all is incorporated.
Bring the sauce to a nice simmer and continue to cook for about 10 minutes on low heat, stirring occasionally to prevent scorching.
In a small measuring cup or bowl, combine the two teaspoons of cornstarch and two teaspoons of water to create a slurry. While the sauce is still simmering, pour the slurry into the mixture and whisk while doing so. The sauce should thicken when you add this. If it becomes too thick, gently add a little bit of water at a time to bring it to the consistency you desire.

Final 30 minutes

When you are at 6.5 hours of cooking, turn the oven off! Let the pork site for 30 minutes covered and resting.
After 30 minutes of resting, pull the roaster out of the oven and open the lid. You should have a beautifully tender and juicy piece of meat in front of you. It should be "fall apart" tender at this point. If not, DON'T WORRY!. It's still going to taste incredible.
Slice the meat if you can (it may just fall apart) and put this over some rice, rice noodles or even plain old spaghetti noodles. Take the pan drippings and pour over the plate, then lastly, pour over the Korean BBQ Sauce. Top with some fresh scallions (Green Onions) and enjoy!

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