Korean · main

Gochujang-Glazed Pork Tenderloin

Gochujang-Glazed Pork Tenderloin reads umami 8.2, richness 6.0 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Korean main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.2 · Richness 6.0 · Salinity 5.0 · Nutty 4.8 · Allium 4.1 · Sweetness 3.5 · Funk & Ferment 3.4 · Heat 3.3 · Sourness 3.0 · Warm Spice 2.4 · Herbaceous 2.2 · Floral 1.2 · Bitterness 1.2 · Earthy 1.0

What's in it (14)

Time & effort: about 37 min (29 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 137.4 kcal, 13 g protein, 5.9 g fat, 9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Preheat the oven to 400°F. Pat the pork tenderloin dry with paper towels, trim off any silver skin, and season all over with the kosher salt and black pepper.
  2. In a bowl, whisk together the gochujang, brown sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth. Pour a scant 1/3 of the mixture into a small saucepan and set aside for the finishing sauce; keep the rest in the bowl as the basting glaze.
  3. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the tenderloin, turning every 1-2 minutes, until deeply browned on all sides, 6-7 minutes total.
  4. Off the heat, brush half the basting glaze evenly over the seared tenderloin, then transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part reads 135°F, 10-12 minutes.
  5. Brush the remaining basting glaze over the pork and continue roasting until the glaze is glossy and caramelized at the edges and the thermometer reads 145°F, 4-5 minutes more.
  6. Transfer the tenderloin to a cutting board, tent loosely with foil, and let rest 8 minutes so the juices redistribute (carryover will finish the last few degrees).
  7. While the pork rests, add the water to the reserved glaze in the saucepan and simmer over medium heat, stirring often, until slightly thickened and glossy, 2-3 minutes.
  8. Slice the tenderloin against the grain into 1/2-inch medallions, arrange on a platter, spoon the sauce over the top, and scatter with the scallions and sesame seeds to serve.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.