Our simple and delicious Korean pork tenderloin is a dish that masterfully combines the rich, savory flavors of tender pork with the spicy and sweet notes of Korean cuisine. Whether you’re a fan of Korean flavors or just love a good grilled pork dish, this recipe will be a hit. The combination of Korean chili flakes and sauces with traditional grilling techniques creates a delectable meal that is both a change and the typical Grilled pork tenderloin and easy enough to serve as a weeknight meal.
Korean pork tenderloin
Korean pork tenderloin offers a unique twist on the classic grilled pork. The key lies in the rich blend of spices, including Korean chili flakes, also known as “gochugaru,” and the sweet taste of dark brown sugar. The addition of a specially crafted sauce containing Korean chili sauce (better known as “gochujang”), teriyaki and sriracha, adds depth to the flavor profile. This dish is not just about tantalizing your taste buds, but also about enjoying a culinary creation that is both simple to make and impressively delicious.
The beauty of this recipe lies in its simplicity and versatility. You can adjust the spiciness to your own taste or experiment with different side dishes to complement the tenderloin. The combination of grilling and the unique spice mix results in tender and juicy pork, infused with a harmonious blend of flavors. This recipe is perfect for those who want to discover the richness of Korean cuisine while enjoying the familiar comfort of grilled pork.
Why you’ll love this dish…
- Rich flavors: The mix of gochugaru and brown sugar creates a delicious balance between spicy and sweet.
- Perfectly grilled: The tenderloin is grilled and stays super moist the entire time, providing the perfect texture for grilled pork.
- Versatile sauce: The blend of gochujang, teriyaki and sriracha offers a unique and customizable flavor.
- Easy to prepare: Despite the bold, unique flavors of Korean cuisine, this dish is easy to prepare.
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Korean pork tenderloin shopping list
Are you unsure whether you should go to the store? Here is the list of items you will need to make this recipe. For specific quantities, please refer to the printable recipe card at the bottom of the post.
- Whole pork tenderloin
- Korean chili flake (gochugaru)
- Dark brown sugar grains
- Onion powder
- Garlic powder
- Salty
- Korean chili sauce (gochujang)
- Teriyaki Sauce
- Sriracha sauce
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How do you make Korean pork tenderloin?
This is just the overview so you can see what you’re actually getting into here. If you’re cooking, you’ll want to use the full recipe at the bottom of the page.
preheat
Start by preheating the grill to 350°F.
Rub dry
Mix the dry spices and apply them evenly to the pork.
Grill
Grill the tenderloin, turning it once halfway through the first 15 minutes.
Sauce
Brush the tenderloin with the sauce mixture and continue grilling. Repeat this process after another 15 minutes.
Rest
Grill until internal temperature reaches 145°F, then let it rest before slicing.
Try our Smoked Gochujang pork tenderloin!
Frequently asked questions about Korean pork tenderloin
Can I use another piece of pork?
Yes, but cooking times can vary, and so can the overall degree of tenderness. Some good pork chops would be GREAT using this recipe. The key to keeping your pork moist is cooking by temperature and NOT by time. That’s actually the key to almost all good food, but pork is especially important. Use a high-quality thermometer such as the Meat eater 2 or the ThermoWorks Signals wireless thermometer for your best results!
Is it too spicy for children?
It depends on the child! If your little one is super sensitive to spices, he might find the gochujang and gochugaru too overpowering. That can pack a bit of a punch with the sriracha, but only for those who tend to avoid all spice. If you can handle a little heat, this dish is fine, and that goes for kids who like it a little spicy, too. You can adjust the spice level by reducing the gochugaru and sriracha.
Can this recipe be made in advance?
I don’t recommend making this a day in advance for company or anything, because lean meat, especially pork, fresh off the grill always tastes better. However, if you’re meal planning from home and packing lunches, a few slices of this with some rice and steamed veggies are such a good choice over takeout or a frozen meal or something, I can’t turn you away. Just be sure not to overcook it, and if you reheat it, heat it to steaming, but not for too long. Hold on to that moisture!
Cordon Bleu Pork Tenderloin
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Ingredients
-
2 pounds whole pork tenderloin
-
1 tablespoon Korean chili flakes (gochugaru)
-
1 tablespoon dark brown sugar granules
-
1/2 teaspoon onion powder
-
1/4 teaspoon garlic powder
-
1/2 teaspoon salt
Sauce
-
2 tablespoons Korean chili sauce (gochujang)
-
2 tablespoons teriyaki sauce
-
1 tablespoon sriracha sauce
Instructions
- Preheat your grill to 350°F.
- While heating, mix together the chili flakes, brown sugar, onion powder, garlic powder and salt.
- Sprinkle evenly over all sides of the tenderloin.
- Place your tenderloin directly on the surface of the grill.
- Mix the sauce ingredients together.
- After the tenderloin has cooked for 15 minutes, turning once halfway through the 15 minutes, brush the wet mixture on the top and bottom.
- Wait another 15 minutes and repeat the same process.
- Cook for about 15 more minutes, or until the internal temperature is at least 145°F.
- Remove from the grill and let rest for 5 minutes before slicing.
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Nutritional info:
Yield:
6
Serving size:
1
Quantity per serving:
Calories: 247Total fat: 6gSaturated fat: 2gTrans fat: 0gUnsaturated fat: 3gCholesterol: 111 mgSodium: 649 mgCarbohydrates: 5gFiber: 0gSugar: 4gEgg white: 40g
The nutritional information provided here is an estimate only. If you are tracking these things for medical purposes, please consult an external, trusted source. Thank you!
Nicole Johnson
Nicole Johnson, a self-taught grilling and outdoor cooking expert, launched Or What You Do in 2010. Her blog, known for its extensive and creative outdoor cooking recipes, has reached an audience of millions. Nicole’s practical experience and passion for grilling are reflected in her work. Her husband, Jeremiah Johnson, also plays a crucial role in recipe development and adds his culinary flair to the mix. Together they form a dynamic duo that offers their followers a rich and varied outdoor cooking experience.
