Korean Food: Korean Style Pork Loin

This was the main attraction for our meal.  While it probably isn't very authentic, it was still delicious.

I am gearing up for summer. I can not believe that school is almost out.  I am dreading the fighting. I am thinking I have to keep them busy like last summer but I think I will shift that thought process this year.  This year I am adopting a work for fun rule and a peace or else rule.  I find they do way better when they have something to work towards.  I think I may also do the Saturday morning (or whatever morning) clean that I use to do with my Mother when I was little.  Every Saturday morning I helped my Mom clean.  No cartoons until we were done.  I started out with dusting and worked my way up. 

What do you do with your kids in the summer?  How do you handle idle hours? Do you keep them real busy or do you kick back?

Korean Style Pork Loin
Recipe from Cooking Light

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
1.2 cup brown sugar

Combine soy sauce, sugar, ginger, rice vinegar, sesame oil, red pepper and garlic in a bowl or a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

Preheat oven to 425°. 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; bake at 425° for 15 minutes or until meat thermometer registers 160° (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Add the brown sugar.  Reduce heat, and simmer 5 minutes or more until thickened.