Easy Korean barbequed pork tenderloin and sriracha rice balls with Sky Valley sauce - review & recipe

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Easy Korean barbequed pork tenderloin and sriracha rice balls with Sky Valley sauce - review & recipe

03/09/2015

I was sent a couple sauces from Sky Valley* the other day and was very happy to come up with a couple recipes for them. The sauces they sent me were their Korean Barbeque and their Sriracha sauce. Both sauces are gluten-free and made with organic ingredients and both are seriously delicious.

I decided on making some grilled pork tenderloin. As I was mentioning it to my son that morning, he asked if I could also make some Korean rice balls with it. Now, this flabbergasted me because I have never made Korean rice balls in my life and was pretty sure my son had never eaten them before. So I questioned him. He said one of his classmates always has them for lunch and they look good, so he was wondering if I could try making them. Of course my answer was a resounding YES.

The pork turned out beautifully and tasted great. It was so easy. Here's the recipe:

Grilled Korean Barbeque Pork Tenderloin

1/2 bottle Sky Valley Korean Barbeque Sauce
1 pork tenderloin

Marinate the pork tenderloin for about 4-5 hours in the Sky Valley Korean Barbeque Sauce. Place on a medium/low grill (discard used sauce) and let it cook about 7 minutes on both sides or until it is no longer pink. Let it stand for about 5 minutes and slice on a diagonal. Serve with extra sauce for dipping. Easy peasy.

I scoured the internet for a good Korean rice ball recipe and found that anything goes with them. If you've got leftover rice in the fridge and really anything else that you think would go great with rice, you can make rice balls.

I chose to make some vegetable ones using the technique found here at beyondkimchee.com. Basically, you just place your leftover rice in a large bowl and mix in some finely diced sauteed vegetables (I used mushrooms, garlic, green onion, and carrots), a few sesame seeds, and a tiny bit of sesame oil. Put on some plastic gloves and roll the mixture into golf ball sized balls. I put a little dab of Sky Valley Sriracha on top for a kick!