Korean Style Pork Tenderloin

I made this Bobby Flay adaptation last week and we loved it. The pork was very juicy and extremely flavorful. To all my friends who like to cook but feel like it takes too long to make something good - this requires minimal effort. It's a good excuse to make sure you have dark sesame oil in your pantry because it's one of the best flavors on earth! It's also a good reason to buy some chili garlic sauce. This is a staple condiment in West Africa and I used to pile it onto my rice and fish. It's a big one in Asia as well. I was probably burning holes in my stomach rather than getting parasites but whatever the problem - it was worth it because this stuff is amazing. I put it on just about everything. One other tip - buy the jarred minced ginger. It keeps forever and is so much easier than dealing with the root.

1 1/2 lb pork tenderloin

Marinade:
1/4 cup soy sauce
1 tbsp sugar
2 tsp dark/toasted sesame oil (must be dark!)
1/2 cup chopped green onions
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp canola/veg oil

Mix the marinade and pour into large ziplock with the pork. Refrigerate and marinate for up to 2 hrs but no more! If you don't have time, even 15-20 will do.

The pork goes great with Jasmine rice. I like to put some chopped green onion in with the rice while it cooks. I also served this with broccolini. Sautee it in a little bit of oil, 1 tbsp of minced ginger and a little garlic if you like. Cook covered for about 5-7 min.

Grill the pork on med-high for about 8 min each side. Discard the marinade.
When finished, let rest while you make the sauce:
2 tbsp hot chili sauce (I like the red chili/garlic combo - found in the Asian foods section)
4 tsp honey

Cut the tenderloin into medallions and drizzle with the chili-honey sauce...good on the rice too!