Grilled Korean Pork Tenderloin

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.

Servings: 4


  • 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 teapsoon crushed red pepper flakes
  • 1 pound pork tenderloin, trimmed
  • 1/2 teaspoon salt


  1. Combine the garlic, green onions, soy sauce, vinegar, honey, ginger, oil, and red pepper flakes in a large zip-top plastic bag.
  2. 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.
  3. Preheat the broiler.
  4. 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.
  • Yield: 4 Servings
  • Cuisine: