Butterflied Korean Pork Tenderloin

Total Time
Prep 10 mins
Cook 8 mins

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 Nutrition


  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.
Most Helpful

Delicious, simply delicious. Very easy to make, with incredible results. The grilled pork was perfectly cooked and the flavor was outstanding. I love the hint of all the different flavors in the pork. A company worthy recipe, which I will be making again. Thanks so much for sharing Crafty.

Baby Kato August 25, 2009

Wow! This was so easy and delicious. I didn't have time to marinate as long as directed so simply cut a few slits into the pounded out meat, marinated about 30 minutes and grilled as directed. It turned out perfect; juicy and melt in your mouth tender! Making this one for dad on Father's Day.

Jennifer M. June 16, 2015

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!

Captain's Lady January 18, 2011