- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons chili sesame oil
- 4 cloves garlic, chopped or pressed
- 2 tablespoons ginger, minced or chopped
Combine all ingredients in a one gallon zip-top bag. Add the meat, squeeze out as much air as possible, and seal the bag. Place in a leak-proof container and marinate in the fridge for 30 minutes, up to overnight.
Marinate a 1-2 pound pork tenderloin roast for 2 hours (up to all day) in the fridge. Preheat oven to 400 degrees. Thickly slice 1 onion, 1 bell pepper, and 2 small zucchini and place in a baking dish or small roasting pan. Remove the roast from the marinade, put on the vegetables, and roast for 20-30 minutes, or until the internal temperature reaches 135 degrees. Remove pan from oven, tent with aluminum foil, and rest for 5-10 minutes before slicing and serving with white rice.