This Spicy Grilled Korean Pork Tenderloin is served with a lovely Asian slaw for a great summer BBQ meal.
There are a lot of things to love about this dinner. It’s great for summer. I can make the Asian Slaw and set the meat to marinade ahead, then send the hubby out to quickly cook the meat on the grill, so I have nothing to do at dinner time but dress the salad. Finally, both the meat and the salad are packed with flavour, especially for those that love a little spice.
I love that this dish uses pork tenderloin, several of which are always hanging about in my freezer and always guarantees a tender bite. You can cook the pork on the bbq grill or inside in a grill pan or even a saute pan. Be sure to cook over medium-high heat to get a good sear on the meat. It will cook quickly after that, about 2 minutes per side.
Cook’s Notes for Spicy Korean Pork Tenderloin with Asian Slaw
For the slaw, you can use a combination of green and purple cabbage, or Napa cabbage is great, if you can find some. While you can shred the ingredients for the Asian Slaw ahead of time, just be sure not to dress the salad too early, as it will get soggy. No more than 15-20 minutes ahead is perfect. You can make your life easier and save a ton of time by using a food processor to do the slicing and shredding for the slaw.
Spicy Grilled Korean Pork with Asian Slaw
A great summer dinner! You can cook the pork on the bbq grill or inside in a grill pan or frying pan. Adjust the spiciness to your liking by adding less or more chili sauce.
- 1 large pork tenderloins (about 1-1/4 lb.)
- 2 Tbsp. soy sauce
- 1/4 cup rice vinegar
- 2 Tbsp. light brown sugar
- 2 cloves garlic (minced)
- 1 Tbsp. minced fresh ginger
- 1 1/2 tsp. Asian sesame oil
- 2 tsp. Asian chile sauce (like Sriracha, Asian Chili Garlic Sauce or Sambal Oelek – I used Sriracha)
- 1 lb. green cabbage (shredded (about 6 cups))
- 1 cup grated carrot (about 2 medium carrots)
- 1 red pepper (grated)
- 1 jalapeno pepper (grated)
- 4 green onion (both white and green parts, trimmed and thinly sliced, divided)
Asian Slaw Dressing:
- 1 Tbsp. vegetable or canola oil
- 1 tsp. salt
- 2 Tbsp. rice vinegar
- 1 Tbsp. light brown sugar
- 1 1/2 tsp. sesame oil
- 1 tsp. chili sauce (like Sriracha, Asian Chili Garlic Sauce or Sambal Oleek – I used Sriracha)
- Trim the pork of any silverskin and excess fat, and cut into 1/2-inch-thick medallions. Flatten slightly with the palm of your hand.
- In a small measuring cup, whisk together the Marinade/Dressing ingredients. Toss 1/2 cup of this mixture with the pork medallions in a large bowl. Reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
- Meanwhile, in another large bowl, toss the grated cabbage, carrot, red and jalapeno pepper with half of the green onion. Whisk together the Asian Slaw Dressing ingredients and add to the bowl. Stir well to combine well. Let sit for 15 minutes, then toss again.
- For cooking on a grill/frying pan: Heat 2 Tbsp. of oil over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess. Discard the marinade. Cook the medallions until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Serve immediately drizzled with reserved Marinade/Dressing and with the Asian Slaw, sprinkled with the remaining green onions.