Traeger Smoked Gochujang Glazed Pork Tenderloin Recipe

Smoked Spicy Pork Tenderloin with Gochujang

I didn’t grow up with Korean food nearby, but once I tried it I became hooked. Gochujang—Korean fermented chili paste—has a unique balance of heat, sweetness, and savory depth that lifts simple proteins like pork tenderloin into something special.

Gochujang is versatile: stir it into sauces, blend it into dressings, or use it as the base for a marinade. For this recipe I use a gochujang-style marinade that’s easy to find or replicate. It clings to the meat, caramelizes slightly during smoking, and creates a glossy, flavor-packed crust.

If you want to highlight the Korean-inspired flavor while keeping things approachable, this smoked tenderloin is a great place to start. It’s forgiving, mostly hands-off, and pairs perfectly with steamed rice and bright garnishes.

How To Make This Recipe

Below is a concise overview so you know what to expect before you start. Follow the full recipe card at the bottom for exact measurements and step-by-step directions while cooking.

1. Marinate overnight – For best flavor, marinate the tenderloin in a gochujang-based sauce for at least 8–12 hours. The paste’s sweetness and umami will penetrate the meat and help form a beautiful exterior during smoking.
2. Smoke at low temperature – Preheat your smoker to 225°F. Remove the tenderloin from the marinade, let excess marinade drip off, and place the meat directly on the grill grate. Smoke until the internal temperature reaches about 150°F. Cooking to temperature, not time, ensures perfect results every time.
3. Rest, slice, and serve – Wrap the tenderloin loosely in foil and let it rest for about 10 minutes before slicing. This helps the juices redistribute for a moist cut. Serve over steamed rice and garnish with sliced green onions, sesame seeds, and drizzles of additional sauce if desired.

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