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
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.