A flavorful and tender pork dish with a Korean-inspired marinade, perfect for grilling.
Slice the pork tenderloin into medallions about 1 inch thick.
Cutting the pork into medallions ensures even cooking and allows the marinade to penetrate better.
Place the medallions between sheets of plastic wrap and gently pound them to an even thickness.
Flattening the medallions helps them cook evenly and quickly on the grill.
In a mixing bowl, combine soy sauce, green onion, ginger, brown sugar, garlic, lime juice, molasses, and sesame seeds to create the marinade.
Mix the marinade thoroughly to ensure all flavors are well combined.
Place the pork medallions in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
Marinating overnight will give the pork the best flavor, but even a short marination will enhance the taste.
Preheat the grill to medium-high heat. Remove the pork from the marinade and let excess drip off.
Ensure the grill is clean and well-oiled to prevent sticking.
Grill the pork medallions for 3-4 minutes per side, or until they reach an internal temperature of 145°F.
Use a meat thermometer to check the internal temperature for perfectly cooked pork.
Remove the pork from the grill and let it rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the pork tender and juicy.
Serve the pork medallions with your choice of sides and garnish with additional sesame seeds or green onion.
Pair with steamed rice and a fresh salad for a complete meal.
