Ingredients
2 trimmed pork tenderloins, about 1 1/2 pounds each
1 tablespoon Diamond Crystal kosher salt
1 tablespoon coarsely ground black pepper
1/2 cup Bibigo Korean BBQ Sauce
Instructions
Prepare a charcoal grill for 2 zone cooking. (See notes!)
While the grill is heating, rinse the pork tenderloins and dry well with paper towels. Season liberally with salt and pepper, making sure to cover all of the pork with seasoning.
When the grill is ready, sear the pork tenderloins on all sides directly over the hot coals. Once they’re seared move the pork to the fringe, cover and grill for 10 to 12 minutes. Brush all over with the Bibigo Korean BBQ Sauce to glaze. Grill until the internal temperature reaches 145º F. Glaze once more and remove from the grill to a cutting board.
Allow the pork to rest about 5 minutes before slicing into 1/2-inch medallions. Serve immediately.
Notes
Setting up your charcoal grill for 2 zone cooking: To do this dump your hot coals on one side of the grill and leave a portion without coals. This allows you to move the protein to where you need it, from super hot over the burning coals to much cooler, indirect heat over the area with no coals. In the between the high pile of coals and no coals, where there are fewer coals in a shallow layer – I call the fringe. On a gas grill that would be medium high.
If you want to cook the pork tenderloins indoors I suggest searing the pork on all sides in a hot cast iron pan with olive oil. Once seared, roast in a preheated 425º F oven for about 18 to 20 minutes, or until it reaches 145º F.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Korean/American
