Korean Pork Barbecue
Ingredients
Marinade
-
¼
cup
Gochujang (Korean red pepper paste)
-
¼
cup
dark soy sauce
-
2
tablespoon
sesame oil
-
2
tablespoon
mirin
-
1
tablespoon
brown sugar
-
2
pounds
pork tenderloins
Barbecue Sauce
-
2
tablespoon
sesame oil
-
1
teaspoon
ginger, finely chopped
-
1
teaspoon
garlic, finely chopped
-
1
tablespoon
onion, finely chopped
-
½
cup
light Karo® Syrup
-
½
cup
tomato paste
-
¼
cup
soy sauce
-
¼
cup
apple cider vinegar
-
1
tablespoon
Gochujang (Korean red pepper paste)
-
½
teaspoon
sea salt
Serving
-
2
teaspoon
toasted sesame seeds
-
1
bunch
scallions, sliced (green part only)
Instructions
- Trim the pork tenderloin, removing any silver skin and unwanted fat.
- Mix the marinade ingredients in a bowl.
- Place the pork tenderloins in a large zippered plastic bag and pour in the marinade. Seal the bag and refrigerate for 4 hours.
- In a saucepan over medium heat, add sesame oil, onions, garlic, and ginger. Sauté for 1-2 minutes.
- Add the remaining barbecue sauce ingredients, stir well, and bring to a light boil for 2-3 minutes. Reduce heat and simmer for 20-30 minutes.
- Preheat the oven to 350°F.
- Remove the pork from the marinade and pat dry with paper towels.
- Place the pork on a roasting pan and brush liberally with barbecue sauce. Bake for 15 minutes.
- Remove from the oven, flip the pork, brush with more barbecue sauce, and return to the oven for another 15 minutes.
- Check the internal temperature of the pork, aiming for 145°F for medium-rare.
- Let the pork rest for 5 minutes before slicing it into ¼ inch thick pieces.
- Serve the sliced pork on a dish, garnished with sesame seeds and scallions, alongside your favorite sides.
Nutrition Facts (estimated)
Servings
4
Calories
620
Total fat
23g
Total carbohydrates
54g
Total protein
52g
Sodium
2386mg
Cholesterol
147mg
You might also like