Grilled korean honey-ginger pork

Total Time
2 hr 35 min
20 min
10 min
This tender, Asian-style pork tenderloin is marinated in a tasty honey-soy sauce then grilled to perfection. The marinade can be made ahead, and then the pork can be marinated overnight. Prepare the pork in the morning and then come home to easily grill a weeknight supper that your entire family will love. Marinating the pork in a zip-top freezer bag makes the clean up so much easier. Pounding the pork tenderlaoin helps to tenderize it as well as giving uniform thickness to the pork tenderloin so that it will grill more evenly.


Uncooked pork tenderloin

1 pound(s), trimmed


3 medium clove(s), minced


2 Tbsp

Soy sauce

2 Tbsp

Ginger root

1 Tbsp, peeled, grated

Seasoned rice wine vinegar

1 Tbsp

Dark sesame oil

2 tsp

Garlic chili paste

2 tsp

Cooking spray

2 spray(s)

Table salt

½ tsp


  1. Cut pork in half lengthwise, leaving 1/2-inch hinge (do not cut all the way through). Open pork up like a book. Place pork, cut-side down, between 2 sheets of plastic wrap. Pound pork to 3/4-inch thickness.
  2. Combine garlic, honey, soy sauce, ginger, vinegar, sesame oil, and chili-garlic paste in a large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate, turning bag occasionally, at least 2 hours or overnight.
  3. Spray grill rack with nonstick spray; prepare grill for medium-hot fire.
  4. Remove pork from marinade; discard marinade. Sprinkle pork with salt. Place pork on grill rack and grill until well-marked and instant-read thermometer inserted in center of pork registers 145°F, about 5 minutes on each side. Transfer pork to cutting board and let stand about 5 minutes. Cut into 8 slices.
  5. Serving size: 2 slices