Even if you’re not much of a “pork-eater,” this recipe could change your mind! This Korean-inspired pork is super tender, a little spicy and a little sweet. It’s easy to prepare, and the flavor is just mouthwatering! Pork is usually my go-to when I need to cut down my grocery budget because it’s super affordable (this naturally-raised pork was just $3 per pound). It’s a great source of lean protein, too!
Of all the protein sources out there, pork is probably the least popular. Maybe it’s the fact that certain religions forbid pork, or because people associate it with calorie-heavy foods like BBQ? Or maybe it’s because people don’t know how to cook pork properly? I was definitely the latter. My pork dishes would always come out dry and tough because I thought I needed to “cook out the trichinosis” (haha). Come to find out, getting trichinosis is extremely unlikely with modern farming practices… about as likely as getting salmonella from chicken. Now that I’ve learned how easy it is to cook perfectly juicy, tender pork, I actually enjoy it! A good marinade does wonders.
For this marinade, I used reduced sodium soy sauce (can sub tamari sauce or coconut aminos for gluten-free), natural rice vinegar, Truvia brown sugar blend (can also use regular brown sugar, coconut sugar, or honey), Sriracha (an Asian hot chile sauce), fresh ginger, and fresh garlic. It’s best to marinade 30 minutes at room temperature or 2 hours in the fridge (overnight if you have the time). I pan-fried the pork in sesame oil, but you can use any medium-high temperature oil, such as canola, peanut, olive, or coconut oil.
When choosing pork, look for a label that says “raised without antibiotics” or “no antibiotics ever.” If an animal was administered antibiotics that means it was either sick or around other sick animals. Furthermore, there is evidence that the use of antibiotics in meat may contribute to immunodeficiencies and antibiotic-resistant bacteria in humans. I also recommend choosing pork that’s labeled “naturally-raised” or “pasture-raised” since meat from animals that are allowed to forage and exercise is typically lower in saturated fat and higher in omega-3, a combination that reduces the risk of heart disease and diabetes. “Organic” is automatically naturally-raised and free of antibiotics as well. The use of added hormones is illegal in the pork and poultry industries, so products labeled “no hormones” are just bragging that they obey the law.
Here’s the recipe! Please rate and/or comment below if you try it! 😉
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- 24 oz. lean pork tenderloin
- 1 1/2 tsp. sesame oil*
- 1/3 cup reduced sodium soy sauce*
- 2 tbsp. natural rice vinegar
- 1 tbsp. Truvia brown sugar*
- 2 garlic cloves, minced
- 1 tbsp. ginger root, minced
- 2 tsp. Sriracha (Asian chile) sauce
- *See above for substitutions.
- Whisk together marinade ingredients in a medium mixing bowl.
- Slice pork tenderloin diagonally about half an inch thick, cutting off any excess fat.
- Combine pork with marinade and leave covered at room temperature up to 30 minutes, or in the fridge a minimum of 2 hours (overnight if you have time).
- Heat oil in a nonstick skillet or wok over medium-high heat and arrange thinly sliced pork over bottom of pan so it does not overlap. Cook about two minutes per side or until well-browned.
- Store leftovers in a sealed container in the fridge up to one week.
- Calories (per serving): 164kcal, Fat: 5.0g, Sat fat: 1.5g, Carbs: 4g, Fiber: 0g, Sugar: 1g, Protein: 25g, Sodium: 601mg
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