1/3 cup of low sodium soy sauce
2 tbsp sugar
1 tbsp minced peeled fresh ginger
3 tbsp rice vinegar
1 tbsp dark sesame oil
1/4 tsp crushed red pepper
4 cloves of garlic, minced
1 1/2 lb pork tenderloin, trimmed of fat
Olive oil cooking spray
Combine the first 7 ingredients in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. 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. Let stand 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce.