Grilled Korean Style Pork
|Pork tenderloin||1 Pound, trimmed (1 In Number)|
|Garlic||3 Clove (15 gm), minced|
|Reduced sodium soy sauce||2 Tablespoon|
|Grated peeled ginger||1 Tablespoon (Fresh One)|
|Seasoned rice vinegar||1 Tablespoon|
|Asian dark sesame oil||2 Teaspoon|
|Chili garlic paste||2 Teaspoon|
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