Grilled Korean Style Pork Recipe


Main Ingredient


 Pork tenderloin1 Pound, trimmed (1 In Number)
 Garlic3 Clove (15 gm), minced
 Honey2 Tablespoon
 Reduced sodium soy sauce2 Tablespoon
 Grated peeled ginger1 Tablespoon (Fresh One)
 Seasoned rice vinegar1 Tablespoon
 Asian dark sesame oil2 Teaspoon
 Chili garlic paste2 Teaspoon
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 807 Calories from Fat 235

% Daily Value*

Total Fat 26 g39.7%

Saturated Fat 6.8 g33.8%

Trans Fat 0.2 g

Cholesterol 294.9 mg

Sodium 2504.8 mg104.4%

Total Carbohydrates 43 g14.2%

Dietary Fiber 0.91 g3.7%

Sugars 32.6 g

Protein 97 g193.1%

Vitamin A 0.2% Vitamin C 9.3%

Calcium 6.4% Iron 30.5%

*Based on a 2000 Calorie diet


1. Cut the pork in half lengthwise, leaving a 1/2-inch hinge (do not cut all the way through). Open the pork up like a book. Place the pork, cut-side down, between 2 sheets of plastic wrap. Pound the pork to a 3/4-inch thickness.
2. Combine the garlic, honey, soy sauce, ginger, vinegar, sesame oil, and chili-garlic paste in a large zip-close plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Refrigerate the pork, turning the bag occasionally, at least 2 hours or overnight.
3. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
4. Remove the pork from the marinade; discard the marinade. Sprinkle the pork with the salt. Place the pork on the grill rack and grill until well marked and an instant-read thermometer inserted in the center of the pork registers 160°F for medium, 5-6 minutes on each side. Transfer the pork to a cutting board and let stand about 5 minutes. Cut into 8 slices