Butterflied Korean Pork Tenderloin

Ingredients

Pork

• 2 (1-1 1/4 lb)  pork tenderloins

• 1/2 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

Garnish

• 1 tablespoon sesame seed, toasted
• 1/4 cup green onion, diagonally sliced
• lime wedge

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.