Pork Tenderloin might not be the usual suspect when thinking of Bulgogi, but this Korean Pork Tenderloin is spectacular! While Bulgogi typically stars thinly sliced beef sizzling on a grill or in a quick stir-fry (check out my beef Bulgogi recipe linked below), this twist is a game-changer.
Korean Pork Tenderloin
This is a favorite here at the house for sure, and what a meal it is, spread across a platter with rice, spring onion, and lettuce for wraps. Add a side or two and pass the Sriracha for those who can’t live without it, and it’ll be memorable.
About Korean Pork Tenderloin:
What you’ve got here is pork tenderloin, one or two, depending on how hungry (or how smart you are), marinated to the hilt. Flavorful, tender, juicy, and grilled until it picks up all that smoky goodness and just a little char. (No grill? No worries. Oven directions are included, too.)
Bringing in savory soy, sweet mirin, a good kick from garlic, and ginger, all punctuated with a hit of rice vinegar, that marinade is special on its own. Once off the grill, we’ll be doubling down on those flavors with a final flourish, a good drizzle of a bold, sweet, with just a hint of heat, gingery, garlicky Bulgogi sauce. If you’re not familiar, think Teriyaki turned up!
Serve With:
I love serving this with lettuce stacked up for wraps; there’s something about slowing down and making dinner an experience (especially when using hands to eat) that makes it seem special.) It also makes anything served easier on the budget; only a little of the pork goes in each wrap, stretching the main.
Slice up that spring onion you see on the platter to strew across the meat in those wraps. If you don’t have spring onions available, try this Bartaco Copycat Pickled Red Onion.
You may want to add traditional (or maybe not traditional) sides, possibly an assortment of Banchan. It’s all in your hands, now.
Korean Pork Tenderloin
Prepping Korean Pork Tenderloin:
When picking your pork tenderloin, at the grocery store, they can typically range from 12 ounces up to 2 pounds. Expect 1 pound to serve 2 to 3, and two pounds twice that.
Before anything else, remove the silverskin from your pork tenderloin. Make sure to sharpen your knife, and that job goes so quickly and easily. See Buying & Prepping a Tenderloin for more detailed information.
Smaller tenderloins can be cooked as is; tying helps them stay in shape and cook more evenly. Larger ones should be butterflied. Turn over to the rough side and make several cuts down the length to help them lay flatter. See link above for deets. Different sizes change the cooking time. Best to use a thermometer.
Marinate for at least 30 minutes and up to 10 hours or so. The sauce can be served warm, but it’s so much better chilled, so make it ahead, too. Since both share so many of the same ingredients, prep and make both together, either earlier in the day or the night before.
The Sauce:
While it can be served warm or cold, my preference is cold. It’s a little thicker and a nice contrast to the pork.
The recipe makes more than needed; either cut back or save for another recipe. It’s fabulous with steak, chicken, and salmon, and a little can also be mixed in with any ground protein after it’s cooked for an “instant” bulgogi.
Bulgogi Sauce
Leftover Korean Pork Tenderloin:
Store the tenderloin in the refrigerator, tightly covered, for four to five days. The sauce will keep well (use glass) for a week or two. Rely on your comfort level.
- Reheat very lightly in the microwave to warm through or serve cold.
- Consider refashioning leftovers. With crispy vegetables (maybe these pickled carrots, a little lettuce, etc., it will make fabulous street tacos.
Other Asian Leaning Recipes You Might Like:
Shaking Beef – Bò Lúc Lắc
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyers’ clubs is not always the lowest but can trump in quality. Be selective when shopping there.
Pork Tenderloin:
Pork tenderloin is a beautiful cut of meat and, unlike beef tenderloin, the price is reasonable. See Buying & Prepping a Tenderloin for more detailed information.
- Look for sales; the best pricing is usually in the fall and often before summer holidays. Sales happen sporadically, and “buy one, get one free” or “buy one, get one half off” are the best. Check for coupons from the grocery’s site, producers, or coupon matchers.
- Buyers’ clubs and discount stores will be less expensive than regular store pricing, but generally don’t approach the savings of a good grocery sale.
- Pork tenderloins you’ll find usually run between 12 ounces to two pounds. If they’re larger or labeled strangely (tender loin or tender-loin), they may be cheaper pork loins injected with brines/chemicals and sold as the pricier tenderloin.
Asian Condiments and Ingredients:
- Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check the American/Asian and International aisles.
- Asian markets will usually have best pricing. While there, check around. Pricing on chicken and other proteins is often outstanding.
- Some basic items, like Soy Sauce, are now carried at the discount groceries, and many condiments are carried in larger grocery stores.
Ginger:
- Ginger varies wildly in price, and best prices are at Asian markets. You never have to buy a whole “hand”; just break off a reasonable amount (don’t try to buy an inch!) if they’re huge.
- It doesn’t freeze totally hard and can be grated straight from the freezer; it’s not necessary to peel.
Korean Pork Tenderloin A drizzle of Bulgogi sauce! Fabulous.
Korean Pork Tenderloin
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour + marinate
- Yield: 4 to 6 servings 1x
- Category: main dish pork
- Cuisine: Asian
Ingredients
The Bulgogi Sauce:
- 1 Asian pear or half of any pear (sub in 1/2 apple in a pinch) peeled, seeded, and roughly chopped
- 2 large garlic cloves
- ginger, a piece about the size of the thumb tip from the joint to tip) minced
- 1/4 cup water
- 3/4 cup light brown sugar (may use 1 cup for a sweeter sauce)
- 3/4 cup soy sauce
- 1/4 cup Mirin or Sherry
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1/2 to 1 teaspoon gochujang, to taste (substitute Sambal Oelek, Sriracha, or red chili flakes
The Pork Tenderloin:
- 2 smaller or 1 large pork tenderloin, if large butterfly
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon grated ginger
- 3 cloves garlic minced
- 1 teaspoon sesame oil
- a tablespoon or two of cooking oil
Instructions
The Sauce:
Roughly chop pear, add to a blender or food processor along with the garlic and minced ginger. Pulse several times, then with the blender or food processor running, slowly add the 1/4 cup water. Once the mixture is broken down, add the brown sugar and pulse until a smooth puree is formed. (Stop to scrape down as necessary throughout the above steps.)
Scrape the puree into a small saucepan. Stir in the remaining ingredients (soy sauce, Mirin, rice vinegar, toasted sesame oil, and gochujang or Sriracha).
Bring to a low simmer over medium heat and cook until thickened, stirring now and then, about 10 minutes. (Sauce will thicken a little more once cooled.) Remove from heat and cool before placing in a clean (preferably glass) container. Makes about 2 cups. Reserve about a third of a cup to brush over the tenderloin while cooking, pass the remainder at the table.
Note: It is very likely the recipe will make more sauce than necessary. This will keep in the fridge, tightly covered for two to three weeks. May be frozen.
The Tenderloin:
Prepare tenderloin, removing any silverskin. If large, turn over to the rough side and make several shallow cuts the length of the tenderloin to help it lie flat. If small, consider tying.
In a plastic bag large enough to hold the tenderloin, add the marinade ingredients: soy sauce, mirin or sherry, rice wine vinegar, grated ginger, garlic, sesame oil, cooking oil. Marinate for at least 1/2 hour and up to overnight.
Grill:
30 minutes before grilling, remove tenderloins to room temperature and pat dry. Prepare grill for 2 zones, both direct and indirect heat. If using gas, heat one side to medium-high and leave the other side unlit. For a charcoal, light coals, on one side of the grill, leaving the other empty.
Place the tenderloin over the hot side of the grill. Cover and cook, turning once, until the internal temperature reaches 140°F to 145°F, 5 to 7 minutes per side. (Temperature chart in above text.) Move to indirect side once charring is to your liking, and continue to cook until desired temperature is reached, another few minutes. Remove and rest the tenderloin, lightly covered for about 10 minutes before slicing.
Oven:
Preheat oven to 425 degrees F. with a cast iron skillet (to ensure a good sear, later) inside. When hot, remove skillet, add a tablelspoon or two of oil and sear tenderloin on all sides. Place skillet back in oven and roast for about 15 to 20 minutes, turning once, until desired temperature is reached. Again, refer to the chart in the body of the text. Remove and rest the tenderloin, lightly covered for about 10 minutes before slicing.
Nutritional Information based on 6 servings and half the sauce:
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 400 | |
| % Daily Value * | |
| Total Fat 10 g | 16 % |
| Saturated Fat 3 g | 13 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 122 mg | 41 % |
| Sodium 1285 mg | 54 % |
| Potassium 921 mg | 26 % |
| Total Carbohydrate 30 g | 10 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 23 g | |
| Protein 46 g | 91 % |
| Vitamin A | 0 % |
| Vitamin C | 6 % |
| Calcium | 3 % |
| Iron | 14 % |
Hi Frugal Friends!
Thanks for visiting. I feel like a “pusher” but I urge you to make this Korean Pork Tenderloin. It was such a hit at our house, I heard the fridge door open and some snitching going on after I went to bed! Happy Cooking!
Mollie
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