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Gochujang Grilled Pork Tenderloin

Gochujang turns everyday pork tenderloin into something spectacular.

The marinade works twice, first tenderizing the meat and then finishing as a glossy sauce. Serve with rice and fresh herbs.

Korean flavours have this incredible way of transforming simple ingredients into something extraordinary, and gochujang is a key ingredient. Many years ago, after having experienced chef Roy Oh’s gochujang wings at Anju, this condiment has now become a fixture in my pantry. This fermented chili paste is deeply satisfying and brings a complex heat that’s both sweet and savoury all at once.

What makes this recipe particularly brilliant is how the marinade pulls double duty. After tenderizing and flavouring the pork, the liquid transforms into a glossy, restaurant-quality sauce that brings everything together on the plate. The high heat of grilling caramelizes the gochujang coating into a beautiful crust, while the reserved marinade reduces down to the perfect drizzle. Be sure you do not reduce too much, or it will end up salty.

Gochujang Grilled Pork Tenderloin
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Gochujang Grilled Pork Tenderloin

Gochujang, when paired with tender pork and the umami richness of soy sauce and sesame oil, creates a marinade that penetrates deep into the meat while building layers of flavour that is unforgettable.

Ingredients

  • 1/2 cup gochujang sauce
  • 1/2 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp coconut/palm sugar
  • 2 pork tenderloins, skinned

To serve

  • cooked jasmine rice
  • scallions, thinly sliced
  • cilantro sprigs or flat-leaf parsley
  • toasted sesame seeds

Instructions

Marinate the pork

  • In a medium-sized bowl, whisk together gochujang sauce, soy sauce, sesame oil, vinegar and sugar.
  • Pour into a resealable plastic bag. Add the tenderloins and squish the bag to mix ingredients. Marinate in the refrigerator for at least 1-2 hours.
  • Preheat grill to medium-high heat. Remove pork from marinade (reserving marinade) and grill for 15-25 minutes, turning occasionally with tongs.
  • Cook until the internal temperature reaches 160°F in the thickest part. Remove from grill and let rest for 10 minutes.
  • While pork is resting, pour marinade into a saucepan and bring to a boil over high heat.
  • Boil for a minimum of 5 minutes, reduce heat, and simmer until thickened slightly, coats the back of a spoon, and has a glaze-like appearance.
  • Slice pork and serve over cooked rice. Drizzle sauce over the top and garnish with scallions, fresh herbs and sesame seeds. Serve extra sauce on the side.