Butterflied Korean Pork Tenderloin

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.

Ingredients

• 2 (1 -1 1/4 lb) pork tenderloins
• 1/2 cup soy sauce
• 4 green onions, sliced
• 2 tbsp minced fresh ginger
• 2 tbsp packed dark brown sugar
• 1 1/2 tbsp minced garlic
• 1 tbsp lime juice
• 1 tbsp dark sesame oil
• 1 tsp molasses
• ♥♦♥♦Garnish: 1 tbsp sesame seed, toasted
• 1/4 cup green onion, diagonally sliced

Directions:

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.

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.

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.

Serve

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