Broiled Korean Pork Tenderloin

Circulon Gourmet Cookware
Broiled Korean Pork Tenderloin
By David Bonom and Marge Perry
Piquant and sweet ginger-soy-honey marinated pork tenderloin is pounded and broiled. The big, bold sweet and salty flavors make every little bite of this pork highly satisfying. Pair it with scallion rice and stir-fried snowpeas with carrots for a simple meal that leaves you sated.
4 servings


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4 garlic cloves, minced
3/4 cup chopped green onions
1/4 cup reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon honey
1 tablespoon peeled, grated fresh ginger
2 teaspoons Asian sesame oil
1/2 teaspoon crushed red pepper flakes
1 pound pork tenderloin, trimmed
1/2 teaspoon salt


Prep: 20 Minutes
Marinate: 2 Hours
Cook: 10 Minutes

Combine the garlic, green onions, soy sauce, vinegar, honey, ginger, oil, and red pepper flakes in a large zip-top plastic bag.

Slice the pork in half lengthwise, leaving a 1/2-inch thick hinge. Open the tenderloin as you would a book and cover with plastic wrap; pound with a meat mallet or heavy skillet to a 3/4-inch thickness. Add the pork to the plastic bag and turn to coat. Marinate at least 2 to 8 hours.

Preheat the broiler.

Remove the pork from the marinade and season with the salt. Place pork on a large baking sheet or broiler pan and broil 5-inches from the heat source, 3-4 minutes per side or until a thermometer inserted into the thickest portion registers 150°F. Transfer to a cutting board, cover loosely with foil and let stand 5 minutes before slicing.


Created date

November 2011