Butterflied Korean Pork Tenderloin
Ingredients
- 2 (1 -1 1/4 lb) pork tenderloin
- 12 cup soy sauce
- 4 green onions, sliced,
- 2 tablespoons ginger, fresh, minced
- 2 tablespoons packed dark brown sugar
- 1 12 tablespoons garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon dark sesame oil
- 1 teaspoon molasses
- 1 tablespoon sesame seeds, toasted
- 14 cup green onion, sliced, diagonally
- lime wedge

Directions
Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom.Spread open; gently flatten with heel of your hand.
Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
Place tenderloin in 13 x 9-inch glass baking dish.
Combine all remaining pork ingredients in small bowl; pour over pork, turning to coat.
Cover and refrigerate 16 to 24 hours, turning occasionally.
Heat grill.
Remove tenderloin from marinade, shaking off excess; discard marinade.
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; let stand 10 minutes.



