Grilled korean honey-ginger pork
Uncooked pork tenderloin
1 pound(s), trimmed
3 medium clove(s), minced
1 Tbsp, peeled, grated
Seasoned rice wine vinegar
Dark sesame oil
Garlic chili paste
- 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.
- 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.
- Spray grill rack with nonstick spray; prepare grill for medium-hot fire.
- 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.
- Serving size: 2 slices