Get Grillin'

     I can sense Fall all around me this week - the air feels lighter, the sun appears dimmer and the temperatures are undeniably cooler (at least in the mornings). While I am excited to break out the new boots I just purchased, I am also sad to kiss my rooftop goodbye. With all of the traveling that took place this summer, I feel like I didn't get to take full advantage of it. So now, here I am...trying to squeeze every last drop out of grilling season. I recommend you do the same. 

Grilled Korean Style Pork

Ingredients:
1 lb pork tenderloin, trimmed
3 garlic cloves
2 tbsp. honey
2 tbsp. soy sauce
1 tbsp. grated ginger
1 tbsp. seasoned rice vinegar
2 tsp. dark sesame oil
2 tsp. chili garlic paste or sauce
1/2 tsp. salt

Directions:
Cut the pork in half lengthwise, leaving a 1/2 hinge (do not cut all the way through). 
Open the pork like a book and place cut side down between two sheets of plastic wrap. Pound to 3/4 inch thickness. 
Combine the rest of the ingredients in a ziplock bag and add pork.
Marinate overnight, turning the bag from time to time. 
Grease grill and cook 5-6 minutes on each side. 
Let it rest 5 minutes before serving with Coconut Rice and Sesame Grilled Asparagus, recipe follows.
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Sesame Grilled Asparagus

Ingredients:
1 lb. asparagus, woody ends trimmed
2 tbsp. dark sesame oil
1 tbsp. soy sauce
1 garlic clove, minced
2 tbsp. sesame seeds
Salt and pepper, to taste
Aluminum foil

Directions:
In a baking dish, toss the asparagus with all ingredients to coat.
Spread the asparagus in a single layer on a sheet of aluminum foil and fold into a package, so it is completely covered.
Cook on grill at medium heat for 3-4 minutes, then flip and cook a few minutes more.