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.
Provided by Crafty Lady 13
Categories Pork
Time 18m
Yield 6 serving(s)
Number Of Ingredients 12
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
BUTTERFLIED PORK LOIN ON THE GRILL
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
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.
KOREAN PORK TENDERLOIN
Make and share this Korean Pork Tenderloin recipe from Food.com.
Provided by Christy R P
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wrap bacon around tenderloins; fasten with toothpicks.
- Place meat in a baking dish.
- combine remaining ingredients; pour over meat.
- Let stand in refrigerator for 4 to 5 hours, turning meat at least once while marinating.
- Roast in a preheated 300 degrees oven 1 1/2 hours or until meat thermometer reaches 170 degrees; baste occasionally, turning meat once. Serve pan juices separately to spoon over meat.
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GRILLED PORK TENDERLOIN WITH GOCHUJANG MARINADE
From dadcooksdinner.com
5/5 (1)Category GrillingCuisine KoreanTotal Time 1 hr 23 mins
- Put the pork tenderloins in a gallon zip-top bag or a baking dish. In a medium bowl, whisk the marinade ingredients – gochujang, soy sauce, toasted sesame oil, mirin, and brown sugar – until the brown sugar dissolves. Pour the marinade over the pork tenderloins. (Squeeze the air out of the bag and zip closed if using). Marinate for at least least 1 hour, up to overnight, turning the pork occasionally to even out the marinade.
- Set up the grill for indirect medium heat – half the grill for direct medium heat, half the grill with no heat. For my gas grill, I preheat with all burners on high for 10 minutes, then brush the grill grates clean with my grill brush. I turn half the burners down to medium, and turn off the other half of the burners.
- Remove the tenderloins from the marinade, letting any excess drip off, and put them on the direct medium heat side of the grill. First we sear the pork as if it has four sides: grill it until there are browned grill marks on the bottom, about 2 minutes, then give the pork a quarter turn. Repeat until each side has good grill marks: grill for about 2 minutes, turn, grill for another 2 minutes, turn, and a grill for 2 minutes on the last side. Move the pork to the indirect heat side of the grill, so there are no direct flames below it. (If you have a remote probe thermometer, now is the time to poke it deep into the thickest part of the tenderloin and set it for 145°F). Close the lid and cook until the pork reaches 145°F internal in its thickest part for medium, about 15 minutes. Remove the pork from the grill and let it rest for 10 minutes. Slice, sprinkle with the minced scallions and sesame seeds, drizzle with a little extra gochujang, and serve.
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