Asian Pork Tenderloin

• 13 cup soy sauce (I use low sodium)
• 2 tablespoons toasted sesame oil
• 12 teaspoon Worcestershire sauce
• 1 teaspoon brown sugar (I use splenda brown sugar blend)
• 1 teaspoon hot chili sauce (I used chili-garlic sauced)
• 3 garlic cloves (minced)
• 2 green onions (sliced)
• 7 ounces pork tenderloin (trimmed of fat)
• canola oil

1. Combine the soy sauce, sesame oil, Worcestershire sauce, brown sugar, chili sauce, garlic, and most of the green onions in a large zip lock bag, then add the pork.
2. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
3. Preheat the oven to 425 degrees.
4. Heat some oil in a large oven-proof skillet over medium high heat.
5. Remove pork from bag, reserving marinade.
6. Add pork to pan, cook 6 minutes, browning on all sides.
7. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness.
8. Let stand 5 minutes before slicing.
9. Bring reserved marinade to a boil in a small saucepan.
10. Reduce heat, and simmer 5 minutes.
11. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions.

soy sauce, sesame oil, worcestershire sauce, brown sugar, hot chili sauce, garlic, green onions, pork tenderloin, canola oil

Taken from www.food.com/recipe/asian-pork-tenderloin-368264 (may not work)