Butterflied Korean Pork Tenderloin
photo by JustJanS
- Ready In:
- 18mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
Pork
- 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
-
Garnish
- 1 tablespoon sesame seeds, toasted
- 1⁄4 cup green onion, diagonally sliced
- lime wedge
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.
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Reviews
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I wanted to make this and kept forgetting to marinate the tenderloin so I took the recipe and tweaked the end result. Smaller pieces don't need to marinate quite so long! I cut the pork tenderloin into 1 inch chunks and marinated them for approximately 20 minutes. Quickly sauteed them in the pan (in two batches) until they were cooked through and served it over jasmine rice with a peanut sauce drizzled over it all. Excellent!
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The pork cooked up perfectly pink and juicy following your directions. I made 2 servings and decided I wasn't going to buy molasses for that so used golden syrup instead. It seemed to work just fine. I marinated it for 25 hours and was a bit worried we would only taste it (the marinade), but it was remarkably subtle (and VERY flavourful). We ate this over rice with an Asian style salad on the side. Yummmm.
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Excellent! The pork was so moist and juicy. Packed full of yummy flavors. I cut the recipe in half and it worked perfect. I didn't change a thing...well I did use low sodium soy sauce but that's it. I served it with recipe #379616 and recipe #378332 and some leftover rice pilaf. What a yummy dinner. Thanks for posting. Made for "Top Favorite of 2009" tag game. :)
Tweaks
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The pork cooked up perfectly pink and juicy following your directions. I made 2 servings and decided I wasn't going to buy molasses for that so used golden syrup instead. It seemed to work just fine. I marinated it for 25 hours and was a bit worried we would only taste it (the marinade), but it was remarkably subtle (and VERY flavourful). We ate this over rice with an Asian style salad on the side. Yummmm.
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>