hot chili paste (such as sambal oelek) 2 Tbsp. It adds instant umami to marinades, sauces and stews, and here it takes a salad dressing, which is also used as a marinade for pork tenderloin, to new heights. The marinade/dressing gets whizzed up right in the blender. Drizzle with some of the dressing. marinade on top and massage the marinade into the pork to coat it well Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes. I realized at the end of the meal that I forgot the peanuts. In addition, it’s awesome as a dressing over salads or as a dipping sauce for everything from roasted broccoli, to lettuce wraps, to kebabs. Spicy pork is yummy (I went with only 2T of Sambal oelek and it is quite spicy). Let sit at room temperature for 30 minutes, or refrigerate for up to 24 hours (if refrigerated, bring to room temperature before proceeding). I just automatically doubled the marinade and kept a little to add in each bowl instead of the dressing suggested. Everyone loved it! Seal and toss to coat the pork. Season the pork with a good pinch of salt. Remove the pork from the marinade and blot off most, but not all, of the marinade. My family loves this dish. Sheet Pan Roasted Chicken and Veggies (The Ultimate One Pan Meal! The sauce totally makes it!! Butterfly 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. The dressing does double duty as the marinade for the meat and is spicy, sweet, salty and ever so addicting. Collard greens are NOT great here. Wow, this is HOT. Required fields are marked *. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours Posted by Nicki Sizemore | May 25, 2018 | Gluten free, Main Dishes, Salads, Side Dishes | 8 |. It is a great summer recipe. Ingredients 1 1¼-lb. Added a fried egg on top. Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. Cooking advice that works. Marinate the pork for 12-48 hours; the longer it marinates, the stronger the flavor. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. Incredibly delicious weeknight recipe!! Servings: 2 (1.25 pound) pork tenderloins, silver skin trimmed 1/4 cup gochujang (Korean red pepper paste) 1/4 cup soy sauce 2 tablespoons toasted sesame oil 2 tablespoons mirin (or substitute rice wine vinegar plus 1 teaspoon sugar) 1 tablespoon brown sugar 1 minced scallion Toasted sesame seeds. In a blender, combine the lime juice, tamari, gochujang, sesame oil, fish sauce, garlic, ginger, honey and oil. The warm, grilled meat is served over a cool and crunchy mix of butter lettuce, snap peas, radishes, herbs and peanuts for an unforgettable salad. Another winner! Heat remaining 1 Tbsp. Gochujang Pork Tenderloin Salad with Snap Peas & Peanuts (GF). Very easy to execute and beautiful in the bowl and so flavorful. You can now find gochujang in many grocery stores, or you can buy it online. ), Pear Salad with Gorgonzola, Walnuts & Arugula (The Ultimate Fall Salad! Place the pork tenderloin in a large ziptop bag. If you’re looking for a dish to wow your people at your next gathering or barbecue, this is it. 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.). It tastes incredible and not too spicy. light brown sugar 1 1" piece ginger, peeled, finely grated 1 garlic clove, finely grated 3 Tbsp. ), Quick & Easy Homemade Red Cabbage Coleslaw with Sweet Corn. Freeze pork tenderloin until firm around the edges, 30–45 minutes. Gochujang lasts for months in the refrigerator. I used Siracha for the hot chili paste and marinated the pork according to the recipe and some tofu for the vegetarian in the family. Amazing meal. I love this recipe. All rights reserved. I toned it back to 2 tablespoons of sambal, and added more ginger & a little extra sugar. Making it tonight! #excited. Leftover brown rice, leftover chicken sausage that I just warmed up in the sauce, roasted sweet potatoes and sauteed kale. Thank you so much for sharing, Jane, and I’m so pleased that you liked the recipe! Transfer to a plate. If you don't eat pork, I think this would be just as good with chicken, steak, or even seared tofu. Pork tenderloin is inexpensive and widely available. Skirt steak or boneless skinless chicken thighs would be delicious substitutes for the pork. Sprinkle with scallions and peanuts, then serve. Delicious and fairly quick weeknight meal, can easily adjust the level of spice depending on preferences. Slice the meat crosswise. Season lightly with salt and pepper. I cannot wait to make it again. ), Gluten Free Pear and Ginger Crumble (Easy & Delicious! © 2020 Condé Nast. I read the recipe and immediately ran out for the ingredients. I suppose that I will just have to make it again. When oil is very hot, add half of pork in a single layer; season very lightly with salt. I use kale and a smaller amount of book Choi. If you’re not familiar, gochujang is a Korean chili paste that’s spicy, garlicky, slightly sweet and pungent (in a good way). This sweet & spicy gochujang pork tenderloin is served over a cool and crunchy salad for a flavor-packed and healthy supper! Slices of caramelized pork tenderloin, still warm off the grill, get nestled into a cool and crunchy mix of butter lettuce, sugar snap peas, radishes, herbs and peanuts then drizzled with a rich, rust-hued dressing. Followed the recipe almost exactly (+ a little extra garlic and ginger), and served with a mix of brown and red rice. Everyone loved it. Season with salt and pepper. Butterfly your pork tenderloin so that it can open like a book, and is about 1½" thick; … To revisit this article, visit My Profile, then View saved stories. Plus some cucumbers, cilantro, and lettuce wraps for crunch. Let the pork rest for 5-8 minutes, and then thinly slice it on the diagonal using a sharp knife. Excellent flavor. All of my recipes are naturally gluten-free. Blend on high until smooth. soy sauce, divided 2¼ tsp. Next time I’ll add even more carrots! My daughter, who is a vegetarian, used the marinade for her salad. Will make it again. HIGHLY recommend. The pork is marinated in the gochujang dressing for anywhere from 30 minutes to 1 day (it will get even more flavorful the longer it marinates). Once grilled, the pork turns caramelized with an irresistible sweet-and-salty flavor. Just made this for dinner and LOVED it. Will def make this awesome dish again….and soon. ), Swiss Chard Gratin (Vegan & Gluten-Free!). It’s blended with pantry staples, including tamari, honey, lime juice, garlic and ginger (a touch of sesame oil and fish sauce round things out). I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. Oh my God! ), You can now find gochujang in many grocery stores, or you can buy it. Lol. Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. I made the recipe for dinner and it was a big hit. soy sauce and ¼ tsp. Welcome! Arrange the pork slices on top and drizzle with more dressing. One of the best meals we've ever made!! Will make again. Heat 1 Tbsp. Gochujang lasts for several months in the refrigerator (you can use it to add an umami punch to sauces and dressings, or try it in the Korean bibimbap bowls in my books. When you're cooking the carrots, don't leave them in the pan for too long before adding the kale - the kale takes a while to wilt so your carrots might end up a little burnt. Giving it a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly. Oil the grill grates, then grill the meat, covered, for 8-10 minutes, or until caramelized with grill marks. Whoops. Top each with some scallions and a spoonful of gochujang; drizzle with dressing. Measure out a scant ¼ cup of the dressing and pour it over the pork. Preheat a grill to medium. If you’re gluten-free like me, be sure to buy a gluten-free brand, such as Chung Jung One. I added some bon appetit spicy quick pickled cucumbers that added such a nice crunch and tang. Feel free to use other vegetables according to what you have on hand, such as thinly sliced or shaved carrots, shell peas or snow peas and/or blanched asparagus. This was great and super easy. Save my name, email, and website in this browser for the next time I comment. I had to use spinach but no problem there. When your pork has marinated, prepare a grill or grill pan over medium-high heat. Add collard greens and toss to wilt. toasted sesame oil, divided 3 Tbsp. Perfect for a weeknight family meal or lunch prep! Mix in the pork slices, mixing well until completely coated. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Yay! sesame oil in a small bowl. Gochujang is a Korean chili paste that’s spicy, garlicky, slightly sweet and pungent (in a good way).
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