Ingredients
-
-
2
-
1/2
-
4
-
2
-
2
-
1 1/2
-
1
-
1
-
1
-
-
1
-
1/4
-
-
Directions
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.,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.,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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Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
