Gochujang Marinated Pork Tenderloin

In a medium bowl, whisk together the gochujang, honey, soy sauce, sesame oil, minced garlic, grated ginger, rice vinegar, smoked paprika, and black pepper until smooth. Pat the pork tenderloin dry with paper towels, then coat it evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

Preheat your oven to 400°F. Remove the pork from the refrigerator about 20 minutes before baking to take the chill off. Place the marinated pork on a foil-lined baking sheet or in a lightly greased baking dish.

Bake for 22–28 minutes, or until the thickest part reaches an internal temperature of 145°F. For extra caramelization, switch the oven to broil during the last 2–3 minutes, watching carefully to prevent burning.

Transfer the pork to a cutting board and let it rest for 8–10 minutes before slicing. This helps the juices redistribute throughout the meat, keeping every slice tender and moist.

Slice the pork into medallions and sprinkle with sesame seeds and sliced green onions. Serve with steamed jasmine rice, roasted broccoli, sautéed bok choy, or kimchi for a complete Korean-inspired meal.