Negimaki-style pork tenderloin

Total Time
20 min
12 min
8 min
The traditional Japanese preparation calls for broiled beef strips that are rolled up in fresh scallions. Our version uses pork tenderloin instead, which cooks quickly on a grill pan (this recipe can be ready in under half an hour!) and goes well with the sweet and savory, easy-to-make, five-ingredient marinade. To slice the pork tenderloin properly, angle your knife at about a 45-degree pitch, thereby slicing off a wider oval that will better hold the scallions in place.


Less sodium soy sauce

¼ cup(s)

Unseasoned rice vinegar

1 Tbsp, unseasoned

Dark brown sugar

1 Tbsp, packed

Ground ginger

½ tsp


½ tsp, mild smoked

Uncooked lean pork tenderloin

1 pound(s), sliced on an angle into 12 thin ovals

Cooking spray

1 spray(s)


8 medium, trimmed and cut into thirds


  1. Mix soy sauce, vinegar, brown sugar, ginger and smoked paprika in a small bowl until brown sugar dissolves. Add pork to sauce, and toss to coat.
  2. Lightly coat a large grill pan with cooking spray and set over medium-high heat while you prepare pork.
  3. Lay a slice of pork on work surface, top with a few pieces of scallion (green tops may come apart as you slice scallions), and roll pork ovals around the vegetable. Continue making more rolls, then place all, seam side down, onto grill pan. Cook 8 minutes, turning once, until cooked through, brushing with any remaining marinade in the bowl. Serve at once.
  4. Serving size: 3 rolls.