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Gochujang Pork Tenderloin

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Makes: 4 servings adjust



  • 12 cup Gochujang (Hot Red Pepper Paste)
  • 12 cup White Wine Vinegar
  • 14 cup Soy Sauce
  • 14 cup Honey
  • 6 cloves Garlic
  • 2 tablespoons Fish Sauce

Step 1

In a large bowl, whisk together the gochujang, vinegar, soy sauce, honey, garlic, and fish sauce until it is totally combined.


  • 1 12 pounds Pork Tenderloin

Step 2

Utterfly your pork tenderloin so that it can open like a book, and is about 1½" thick; ask your butcher to do this for you if you aren't familiar with the process. Season the pork with a good pinch of salt. Place the marinade in a large Ziplock bag, and place the pork into the bag. Marinate the pork for 12-48 hours; the longer it marinates, the stronger the flavor. When your pork has marinated, prepare a grill or grill pan over medium-high heat. Pull the pork from the marinade, and reserve the marinade to the side. Grill the pork tenderloin, flipping it occasionally and basting with the reserved marinade, until the pork is just cooked through and is no longer translucent at all in the center. Take care not to overcook the pork; it will dry out in no time flat, and I recommend pulling it from the grill when it is just about 150F (USDA guidelines say to cook pork to 160F, but I find pulling it at 150F and letting it rest off the heat gives exactly that result without overcooking.) Let the pork rest for 5-8 minutes, and then thinly slice it on the diagonal using a sharp knife. Serve the slices fanned out on a platter atop the cilantro leaves and stems, and pass extra gochujang for dipping on the side.
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