Butterflied Korean Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Pork tenderloin is lean and juicy when properly cooked but has a fairly mild flavor. Combine it with assertive seasonings like soy, ginger and garlic in a Korean-style marinade, and the results are bold and delicious. Time does not include marinating time. Ingredients:
2 (1 -1 1/4 lb) pork tenderloin |
1/2 cup soy sauce |
4 green onions, sliced |
2 tablespoons minced fresh ginger |
2 tablespoons packed dark brown sugar |
1 1/2 tablespoons minced garlic |
1 tablespoon lime juice |
1 tablespoon dark sesame oil |
1 teaspoon molasses |
1 tablespoon sesame seeds, toasted |
1/4 cup green onion, diagonally sliced |
lime wedge |
Directions:
1. Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom. Spread open; gently flatten with heel of your hand. Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
2. Place tenderloin in 13 x 9-inch glass baking dish. Combine all remaining pork ingredients in small bowl; pour over pork, turning to coat. Cover and refrigerate 16 to 24 hours, turning occasionally.
3. Heat grill. Remove tenderloin from marinade, shaking off excess; discard marinade. Grill, covered, over medium-high heat or coals 5 to 8 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 10 minutes.
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