Ingredients
- 1 pound pork tenderloin, trimmed
- 2 tablespoons gochujang
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1/2 tablespoon packed brown sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon olive oil
- Kosher salt and pepper
- Gem or baby romaine lettuce leaves
- Cooked rice; sliced radishes, cucumber, scallions and chiles; and fresh cilantro and mint leaves, for serving
Instructions
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Heat oven to 400°F. In small bowl, combine gochujang, soy sauce, lime juice, sugar, and sesame oil.
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Heat oil in large oven-safe skillet on medium-high. Season pork with 1/2 teaspoon each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
- Set aside half of gochujang mixture. Brush pork with remaining gochujang mixture and roast until internal temp reaches 145°F, 12 to 15 minutes.
- Transfer pork to cutting board. Using clean pastry brush, brush with remaining gochujang mixture and let rest 5 minutes before slicing. Serve with lettuce, rice, radishes, cucumber, scallions, chiles, cilantro, and mint.
Tender pork with a spicy-savoury glaze, crisp lettuce, and fresh toppings come together in every bite—perfect for summer dinners, casual get-togethers, or building your own wraps at the table.
