Butterflied Korean Pork Tenderloin
Transform your weeknight dinners with this savory and irresistibly tender Butterflied Korean Pork Tenderloin. Marinated in a bold combination of soy sauce, gochujang, sesame oil, garlic, and ginger, this dish delivers the perfect balance of sweet, spicy, and umami flavors. The butterflying technique ensures even cooking and faster grill times, while the overnight marinade infuses every bite with mouthwatering depth. Finished with a charred glaze from basting and garnished with toasted sesame seeds and fresh green onions, this pork tenderloin is perfect served alongside steamed rice or your favorite Korean-inspired sides. Ready in under an hour, it’s an easy yet impressive recipe that’s sure to wow at your next dinner table.
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Recipe Information
Ingredients
- 1 piece (about 1-1.5 lbs) pork tenderloin
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 3 cloves (minced) garlic
- 1 teaspoon (grated) ginger
- 2 stalks (sliced, divided) green onions
- 1 teaspoon (toasted) sesame seeds
- 1 tablespoon vegetable oil
Instructions
Place the pork tenderloin on a cutting board. Use a sharp knife to butterfly the tenderloin by slicing it lengthwise, stopping about 1/2 inch from cutting all the way through. Open the tenderloin like a book and press it flat with your hands.
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, minced garlic, grated ginger, and the whites of the green onions. Reserve 2 tablespoons of this mixture for basting during cooking.
Place the butterflied pork tenderloin in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it's fully coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavor.
Preheat a grill or grill pan to medium-high heat. Brush the grill grates or pan with vegetable oil to prevent sticking.
Remove the pork from the marinade, letting the excess drip off. Discard the marinade used for marinating.
Grill the pork for 6-8 minutes on each side, basting occasionally with the reserved marinade, until the internal temperature of the thickest part reaches 145°F (63°C).
Transfer the cooked pork to a cutting board and let it rest for 5 minutes before slicing.
Garnish the pork with the sliced green onion tops and toasted sesame seeds. Serve hot with steamed rice or a side of your choice.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 7.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
