Taking some liberties, we have used a favorite Kalbi marinade on some pork tenderloins, and they came out great! Actually...
This marinade is actually a traditional Korean style Beef Short rib dish. It is everywhere in Hawaii and is considered a "local style" favorite dish in this melting pot.
1 Cup Brown Sugar
¼ Cup Honey
1 Tablespoon Sesame Oil
1 Teaspoon Sriracha Hot Pepper Sauce
3 Tablespoons Ginger
4 Cloves of Garlic
¼ Cup Water
1 Tablespoon Corn Starch Dissolved in a ¼ cup of cold water.
2 Pieces Pork Tenderloins roughly is 2 Lbs. Serves 4 persons
Optional -Using butchers twine, tie the tail (small thin end) doubling it over on top of itself to keep it from getting too dry and over cooked.
Marinate pork for 4 hours. Reserve ½ of the marinade.
4 Green Onions
Toasted Sesame Seeds for garnish
Grill pork on medium heat for marks and color, then move to low or indirect heat. The sugar in the marinade can burn, so be careful.
When done, let rest for at least ten minutes. While the pork is resting, place the reserved marinade in a sauce pan and bring to a simmer. Add the cornstarch dissolved in the cold water and simmer until thickened or 2 minutes remove from heat.
Then slice the tenderloins at a 45 degree angle. Lay out on plates and top with sauce, toasted sesame seeds and sliced green onions.
Serve with steamed rice and Asian slaw or more traditionally Kim Chee.
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