GRILLED BUTTERFLIED PORK LOIN WITH KOREAN MARINADE (for eight)

For the pork:

two (1-1/4 pound) pork tenderloins

½ 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

For the garnish:

1 tablespoon sesame seeds, toasted

¼ cup green onions, diagonally sliced

 lime wedges

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1.   Make a long cut in the center of each tenderloin running the length of the meat, stopping about ¼ inch from the bottom.  Spread open, gently flatten with the heel of your hand.  Place each tenderloin between 2 sheets of plastic wrap and pound to a ½ inch thickness.

2.    Place tenderloin in a 13 by 9 inch glass baking dish.  Combine all remaining pork ingredients in a small bowl and pour it over the pork, turning to coat.

3.   Heat grill.  Remove tenderloins from marinade, shaking off excess.  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 and let stand 10 minutes before serving.

NOTE:  The pictures above show the pork loin served with a sugar snap pea, radish and cucumber salad with Asian dressing.

from food.com