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. Time does not include marinating time.

• Ready In: 18 mins
• Serves: 6

Ingredients

• Pork

• 2 (1 -1 1/4lb)  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

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.