Pork Tenderloin #2

Quick cookin' pork tenderloin...the only downside was we ran out of propane for the grill and I had to turn on the oven tonight (I do believe it was the hottest day of 2010!).

In the morning I put two pork tenderloins into a gallon size ZipLock bag. Add in two packets of the Noh Korean BBQ Seasoning Mix. I know what ya'll are thinkin' - "but that's for Kal Bi"...Turns out it is delish with pork too! Unfortunately it's not gluten-free (sorry Sarah), but it doesn't contain MSG! As you know, I'm not very good at following directions, so I sub out the water and use sake instead (sherry or a dry white wine would work too). That's it - close it up, give it a massage and throw it in the fridge until 1/2 hour before you want to start cooking.

I preheat the oven to 425F and place the two marinated pork tenderloins on to a sheet pan lined with non-stick aluminum foil. Place in the oven for 10 minutes, then lower the heat to 350F for 10-20 minutes depending on the size (thickness) of the pork tenderloins. Alternatively the tenderloins can be grilled - similar method - start with high heat, grill on both sides, then lower the heat (even place on top rack) to finish cooking.

Served with Japanese rice and green beans.

Here is a substitute marinade for those who want gluten-free - 1/2 C wheat free tamari, 1/2 C sugar, 1 tsp. garlic powder, 1 T sesame seeds.