One of our favorite Korean barbecues is Bulgogi. Typically this dish is made with flank steak that is thinly sliced then threaded on to skewers for grilling. This dish uses the Bulgogi marninade but substitutes pork tenderloin. The sesame oil in the marinade acts as a meat tenderizer while creating a mild sesame flavor.
Grilled Pork Tenderloin with a Soy-Sesame Marinade
2 Pork tenderloin (1lb. each) trimmed
3-4 cloves garlic, peeled and minced
5 tablespoons Japanese soy sauce mixed with 1 tablespoon water
1 teaspoon sugar
2 tablespoons sesame oil
3-4 scallions, chopped
1 teaspoon freshly ground black pepper
1 tablespoon crushed roasted sesame seeds
Combine the marinade ingredients in a small bowl, stirring to blend them well. Pour over the meat, and coat well. Cover the dish with foil or plastic wrap and refrigerate for at least 1-1/2 hours or overnight. To prevent toughness, remove the meat from the refrigerator 30 minutes before grilling.
Grill pork over medium-high heat, turning occasionally, for about 20 minutes or until done. Transfer pork to a cutting board, let rest for 10 minutes. Cut into 1-inch slices and serve.