Our simple, flavorful Korean Pork Tenderloin combines tender, juicy pork with the spicy-sweet notes found in Korean cuisine. This grilled dish uses gochugaru (Korean chili flakes), gochujang (Korean chili paste), dark brown sugar, teriyaki, and a touch of sriracha to achieve a balanced sweet-heat glaze that caramelizes beautifully on the grill.
Korean Pork Tenderloin
Whether you’re cooking for family or hosting friends, this Korean Pork Tenderloin brings bright, layered flavors without complicated techniques. The dry rub seals in savory notes while the finishing sauce adds depth and a glossy finish. It’s easy to adjust the spice level to suit kids or guests who prefer milder flavors, and cooking on a pellet grill or any indirect-heat grill yields a tender, well-seared result.
If you enjoy side dishes with a Korean influence, quick pickled cucumbers or a simple kimchi-style cucumber salad pair exceptionally well with this tenderloin. Serve with rice or roasted vegetables to soak up the sauce.
Why You’ll Love This Dish
- Layered Flavor: Gochugaru and brown sugar balance spicy and sweet for a rounded profile.
- Moist and Tender: Grilling with steady heat keeps the pork juicy and well-textured.
- Flexible Heat: You can easily reduce gochugaru or sriracha for a milder version.
- Quick Weeknight Option: Minimal prep and straightforward grilling make this a great weekday dinner.
Recipe Shopping List
You can pick up everything below at a well-stocked grocery store or an Asian market. Quantities and a printable recipe card are included in the recipe section further down.
- Whole pork tenderloin (about 2 pounds)
- Korean chili flake (gochugaru)
- Dark brown sugar
- Onion powder
- Garlic powder
- Salt
- Korean chili paste (gochujang)
- Teriyaki sauce
- Sriracha or another hot sauce
Explore more Traeger and pellet grill recipes for additional grilling ideas.
How To Make This Recipe (Overview)
This overview summarizes the main steps. Full ingredient amounts and exact instructions follow in the recipe card below. The method focuses on an initial dry rub and grilling, followed by brushing with a flavorful sauce and finishing to a safe internal temperature.
- Preheat: Heat the grill to 350°F (about 175°C).
- Dry Rub: Combine gochugaru, brown sugar, onion powder, garlic powder, and salt; rub evenly over the tenderloin.
- Grill: Place the tenderloin on the grill. Rotate once during the first 15 minutes for even sear.
- Sauce: Mix gochujang, teriyaki, and sriracha; brush onto the meat after the initial 15 minutes and again after another 15 minutes.
- Finish & Rest: Continue cooking until the internal temperature reaches 145°F (63°C). Rest 5 minutes before slicing thinly against the grain.
Try a smoked variation of gochujang pork for deeper, smoky flavor.
Recipe FAQ
Can I use a different cut of pork?
Yes. Chops or a pork loin work with this flavor profile, but cooking times and tenderness will vary. Use an accurate thermometer and cook to the proper internal temperature instead of relying solely on time.
Is this too spicy for kids?
The spice level can be adjusted. Reduce or omit the gochugaru and sriracha to make a milder version that most children will enjoy.
Can I prepare this in advance?
Pork is best served fresh off the grill, but cooked slices keep well for lunches. Reheat gently so the meat stays moist—avoid overcooking during reheating.
Serve This With
- Roasted garlic mashed potatoes
- Wild rice pilaf
- Mushroom risotto
- Grilled zucchini and yellow squash
- Grilled asparagus or broccolini
Other Pork Tenderloin Recipes
- Pork tenderloin with mustard sauce
- Smoked pork tenderloin
- Instant Pot teriyaki pork tenderloin
- Togarashi-spiced pork tenderloin
- Smoked stuffed pork tenderloin
Korean Pork Tenderloin Recipe
Easily one of the best ways to prepare pork tenderloin—simple prep, bold Korean-inspired flavors, and a juicy finish.
Yield: 6 servings • Prep Time: 5 minutes • Cook Time: 45 minutes • Total Time: 50 minutes
Ingredients
- 2 pounds whole pork tenderloin
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon dark brown sugar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons teriyaki sauce
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Preheat the grill to 350°F (175°C).
- Combine gochugaru, brown sugar, onion powder, garlic powder, and salt in a bowl. Rub the mixture evenly over the entire tenderloin.
- Place the tenderloin on the grill. Cook for 15 minutes, rotating once during that time for even searing.
- While the meat cooks, whisk together the gochujang, teriyaki, and sriracha to form the sauce.
- After the first 15 minutes, brush the sauce onto all sides of the tenderloin. Continue cooking for another 15 minutes.
- Brush with sauce again and grill for an additional 10–15 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from the grill and let rest for 5 minutes. Slice thinly against the grain and serve with extra sauce if desired.
Nutrition (approximate per serving)
Calories: 247 • Total Fat: 6g • Saturated Fat: 2g • Cholesterol: 111mg • Sodium: 649mg • Carbohydrates: 5g • Protein: 40g
Nutrition data is an estimate; consult a trusted source if you have dietary restrictions.