If you want an easy, impressive dish to share with family or guests, this gochujang pork tenderloin salad delivers. Warm, caramelized slices of pork fresh from the grill sit atop a crisp bed of butter lettuce, sugar snap peas, thinly sliced radishes and fresh herbs. Crunchy roasted peanuts add texture while a sweet-spicy gochujang dressing — also used as the pork marinade — ties everything together for a bright, flavorful and healthful main course.
Table of Contents
What is gochujang?
Gochujang is a staple Korean chili paste known for its rich umami, gentle sweetness, garlicky warmth and mild heat. A little goes a long way: it amplifies sauces, marinades and stews with savory depth. In this recipe it becomes the backbone of a balanced dressing that doubles as a marinade for pork tenderloin, providing both flavor and glossy caramelization when grilled.
Gochujang marinade ingredients:
This marinade blends gochujang with common pantry items to create a complex, balanced dressing: tamari or soy sauce for salt and depth, lime juice for brightness, honey for sweetness and balance, garlic and ginger for warmth, a touch of sesame oil for toasted aroma and a splash of fish sauce for umami. Neutral oil thins the mixture so it works perfectly as both a marinade and a finishing dressing.
How to make gochujang pork tenderloin:
- Place the marinade ingredients in a blender and process until very smooth.
- Reserve most of the blended mixture to use as the salad dressing. Measure out about 1/4 cup and pour it over a pork tenderloin in a zip-top bag. Seal and refrigerate for at least 30 minutes or up to 24 hours; marinating longer enhances flavor.
- When ready to cook, remove the pork from the marinade and blot off most — but not all — of the coating. Grill over medium heat until the exterior is caramelized and the internal temperature reaches 145°F (about 15–20 minutes total depending on thickness). Let the pork rest before slicing.
How to serve the pork salad
Arrange torn butter lettuce on a large platter or individual plates. Scatter sliced sugar snap peas, chopped herbs (mint or cilantro), and thinly sliced radishes over the greens. Drizzle some of the reserved dressing over the vegetables, then top with sliced warm pork. Finish with another drizzle of dressing, a sprinkle of thinly sliced scallions and chopped roasted peanuts for crunch. Serve immediately so the contrast of warm pork and cool greens is preserved.
Recipe tips:
- Marinating the pork overnight gives the best flavor, but a 30-minute soak at room temperature still produces great results.
- If you don’t have an outdoor grill, a grill pan or a heavy cast-iron skillet works well; cook over medium-high heat and watch for caramelization without burning the sugar in the marinade.
- Gochujang keeps well in the refrigerator for months. Use it to add umami to dressings, sauces, stir-fries or grain bowls whenever you want extra depth.
- Swap in other vegetables depending on season or preference: shaved carrots, blanched asparagus, snow peas or shelled peas are all excellent choices.
- The marinade also pairs beautifully with skirt steak or boneless, skinless chicken thighs.
FAQs
This marinade makes a versatile sauce: use it on steak, chicken thighs, roasted vegetables, as a dipping sauce for grilled kebabs or as a bold salad dressing.
Gochujang is widely available at grocery stores and specialty Asian markets. Look for brands and labels that meet any dietary needs you have, such as gluten-free options. Stored in the refrigerator, it will keep for months.
Other grilled recipes to try:
- Grilled thick-cut pork chops
- Grilled chipotle chicken tacos
- Grilled chicken paillard
- Mojo-marinated skirt steak
- Grilled panzanella salad
Get the recipe!
Gochujang Grilled Pork Tenderloin Salad with Snap Peas and Peanuts
Gochujang lends spicy, garlicky, slightly sweet umami to this dressing and marinade. The warm grilled pork contrasts with cool, crisp butter lettuce, snap peas, radishes and herbs. Serve with scallions and crunchy peanuts for texture. You can substitute skirt steak or boneless skinless chicken thighs if you prefer. Marinate the pork at least 30 minutes or up to 24 hours for best flavor.
Ingredients
Marinade / Dressing
- 2 tablespoons lime juice
- 2 tablespoons tamari or soy sauce
- 2 tablespoons gochujang
- 1 teaspoon toasted sesame oil
- 1/8 teaspoon fish sauce
- 2 cloves garlic, coarsely chopped
- 2 teaspoons coarsely chopped ginger
- 2 teaspoons honey
- 6 tablespoons neutral vegetable oil (grapeseed or sunflower), plus more for the grill
- Salt and freshly ground black pepper
- 1 (12- to 16-ounce) pork tenderloin
Salad
- 1 small head butter lettuce, torn into bite-sized pieces
- 2 cups sugar snap peas, sliced on the diagonal
- 1/2 cup lightly packed mint and/or cilantro leaves, coarsely chopped
- 5 medium radishes, thinly sliced
- 2 scallions, thinly sliced
- 1/3 cup roasted, salted peanuts, coarsely chopped
Instructions
Make the marinade / dressing
- In a blender combine lime juice, tamari, gochujang, sesame oil, fish sauce, garlic, ginger, honey and oil. Season with salt and pepper and blend on high until smooth. Reserve most of the dressing for later; refrigerate any leftovers for up to 5 days.
- Place the pork in a large zip-top bag. Measure a scant 1/4 cup of the dressing and pour it over the pork. Seal the bag and toss to coat. Let sit at room temperature for 30 minutes or refrigerate for up to 24 hours (bring to room temperature before cooking if chilled).
Grill the pork and assemble the salad
- Preheat a grill to medium. Remove the pork from the bag and blot off most, but not all, of the marinade. Lightly season with salt and pepper and oil the grill grates.
- Grill the pork, covered, for about 8–10 minutes to develop caramelization and grill marks. Flip and continue cooking until an instant-read thermometer inserted in the thickest part reads 145°F, about another 6–10 minutes depending on size.
- Transfer the pork to a cutting board, tent with foil and let rest 5–10 minutes, then slice crosswise.
- Arrange the lettuce on a platter or individual plates. Top with sugar snap peas, herbs and radishes. Drizzle with some dressing, arrange pork slices on top, then drizzle with more dressing. Finish with scallions and chopped peanuts and serve.
Notes
Tips:
- Gochujang is now common in many grocery stores and specialty markets. Choose a gluten-free brand if needed.
- Marinating the pork overnight deepens the flavor, but 30 minutes is sufficient in a pinch.
- A grill pan or cast-iron skillet is a fine indoor substitute for an outdoor grill.
- The marinade works well with skirt steak or boneless chicken thighs and can double as a dipping sauce or dressing for roasted vegetables, lettuce wraps and more.
- Mix and match vegetables to suit your pantry: shaved carrots, snow peas or blanched asparagus all complement this salad.