Butterflied Korean Pork Tenderloin Food

BUTTERFLIED KOREAN PORK TENDERLOIN

Butterflied Korean Pork Tenderloin image

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.

Provided by Crafty Lady 13

Categories Pork

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

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
1 tablespoon sesame seeds, toasted
1/4 cup green onion, diagonally sliced
lime wedge

Steps:

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.

Nutrition Facts : Calories 279.1, Fat 11.3, SaturatedFat 3.3, Cholesterol 99.8, Sodium 1420, Carbohydrate 9.3, Fiber 0.8, Sugar 5.9, Protein 34.3

BARBECUED GRILLED PORK TENDERLOIN

Barbecued Grilled Pork Tenderloin image

Provided by Food Network

Time 1h5m

Yield 3 to 4 servings

Number Of Ingredients 4

Ingredients

2 tablespoons each of Dijon mustard, barbecue sauce and olive oil
1 teaspoon dried rosemary
Salt and freshly ground pepper
16 ounce pork tenderloin, halved and butterflied

Steps:

In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.

BUTTERFLIED PORK LOIN ON THE GRILL

Butterflied Pork Loin on the Grill image

Provided by Helen Willinsky

Categories Herb Onion Pork Soy Picnic Backyard BBQ Pork Tenderloin Summer

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

One 4-pound boneless pork roast
2 onions, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon ground Jamaican allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon hot pepper sauce
1/4 cup soy sauce
2 tablespoons vegetable oil

Steps:

Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center almost to the end, then opening the meat up like a book. If in doubt, ask your butcher to butterfly it for you. The meat should lie flat. Place the pork in a shallow dish.
Combine the remaining ingredients to make a jerk paste. Spread the paste all over the pork loin, cover, and refrigerate for 4 to 6 hours. Let the chilled meat come to room temperature before grilling.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 350°F. If you are using a charcoal grill, when the coals have burned down, rake them to the side. Set a drip pan in the center of the grill and arrange the coals around it to provide indirect heat. If you're using a gas grill, place the drip pan away from the burner.
Place the pork on the grill over the pan. Cook for about 2 hours, turning the meat once, or until an instant-read thermometer inserted in the center of the meat registers 155° to 165°F.
Cut the butterflied pork loin in half lengthwise. Cut into thin slices and serve.

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