Negimaki-Style Pork Tenderloin
- Total Time
The traditional Japanese preparation calls for beef. Our version uses pork tenderloin which cooks quickly and goes well with the marinade.
low sodium soy sauce¼ cup(s)
rice vinegar1 Tbsp, unseasoned
dark brown sugar1 Tbsp, packed
ground ginger½ tsp
paprika½ tsp, mild smoked
uncooked lean pork tenderloin1 pound(s), sliced on an angle into 12 thin ovals
cooking spray1 spray(s)
uncooked scallion(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.
- Serving size: 3 rolls.