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    Gochujang Pork Tenderloin Salad with Snap Peas & Peanuts (GF) Recipe Index

    Gochujang Pork Tenderloin Salad with Snap Peas & Peanuts (GF)

    Published: May 20, 2021 · Modified: May 18, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Two frames, one showing grilled pork tenderloin salad on a platter and one showing the salad on a plate.
    Two frames, one showing grilled pork tenderloin salad on a platter and one showing the salad on a plate.

    If you’re looking for an easy dish to wow your family and friends, this gochujang pork tenderloin salad is where it's at! Slices of caramelized pork, still warm off the grill, get nestled into a cool and crunchy mix of butter lettuce, sugar snap peas, radishes, herbs and peanuts. The salad is drizzled with a sweet and spicy gochujang dressing for a dynamic and healthy dinner that's packed with flavor.

    Gochujang pork tenderloin salad on a plate, with gochujang dressing alongside.

    What is gochujang?

    If you’re not familiar, gochujang is a Korean chili paste that’s spicy, garlicky, slightly sweet and pungent (in a good way). It adds instant umami to marinades, sauces and stews (I use it in the Slow Cooker Bibimbap Beef in my book Fresh Flavors for the Slow Cooker, as well as in Korean-style beef bowls in my book, Build-a-Bowl!).

    Gochujang marinade ingredients:

    The ingredients for the gochujang pork marinade labeled on a white surface.

    In this recipe, gochujang lends delicious depth of flavor to a marinade for pork tenderloin. It's blended with pantry staples, including tamari (or soy sauce), honey, lime juice, garlic and ginger. A touch of sesame oil and fish sauce round things out.

    How to make gochujang pork tenderloin:

    • Combine all of the ingredients for the marinade in a blender and blend until smooth.
    Process shot showing the gochujang dressing in a blender.
    • Pour ¼ cup of the marinade over a pork tenderloin and let it sit at room temperature for 30 minutes or refrigerate it for 1 day. The rest of the marinade will be use as a dressing for the finished salad!
    Grilled pork tenderloin sliced on a wooden cutting board.
    • Remove the pork from the marinade and blot off most (but not all) of the marinade. Grill the tenderloin over medium heat until caramelized and cooked through, about 15-20 minutes total.

    How to serve the pork salad

    Arrange lettuce on a platter or on individual plates and top with sliced sugar snap peas, herbs and radishes. Drizzle with some of the dressing. Arrange slices of the gochujang pork on top and drizzle with more dressing. Sprinkle with scallions and peanuts, then serve.

    Gochujang grilled pork tenderloin salad on a serving platter.

    Recipe tips:

    • Gochujang lasts for several months in the refrigerator (you can use it to add an umami punch to sauces and dressings, or try it in the Korean bibimbap bowls in my books, Fresh Flavors for the Slow Cooker and Build-a-Bowl!).
    • For the most flavor, marinate the pork the day before (although it's still delicious if you marinate it before cooking).
    • If you don't have an outdoor grill you can use a grill pan or cast iron skillet instead.
    • Feel free to use other vegetables in the salad according to what you have on hand, such as thinly sliced or shaved carrots, shell peas or snow peas and/or blanched asparagus.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Close up of a bowl of gochujang dressing.

    FAQs

    How else can I use the gochujang marinade?

    The marinade is also fantastic with skirt steak and chicken thighs. In addition, it's awesome as a dressing over salads or as a dipping sauce for everything from roasted broccoli, to lettuce wraps, to kebabs. 

    Where can I buy gochujang?

    You can now find gochujang in many grocery stores, or you can buy it online. If you're gluten-free like me, be sure to buy a gluten-free brand, such as Chung Jung One. Gochujang lasts for months in the refrigerator.

    Other grilled recipes to try:

    • Grilled Thick Cut Pork Chops
    • Grilled Chipotle Chicken Tacos
    • Grilled Chicken Paillard
    • Mojo Marinated Skirt Steak
    • Grilled Panzanella Salad

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Gochujang pork tenderloin over a salad with gochujang dressing.
    Print Recipe Pin Recipe

    Gochujang Grilled Pork Tenderloin Salad with Snap Peas and Peanuts

    Gochujang is a Korean chili paste that’s spicy, garlicky, slightly sweet and pungent (in a good way).  It adds instant umami to marinades, sauces and stews. Here it takes a salad dressing, which is also used as a marinade for pork tenderloin, to new heights. The warm, grilled meat is served over a cool and crunchy mix of butter lettuce, snap peas, radishes, herbs and peanuts for an unforgettable salad.  Skirt steak or boneless skinless chicken thighs would be delicious substitutes for the pork. Take note that you’ll need to marinate the pork for 30 minutes before grilling, or you can marinate it up to one day before (it will be even more flavorful!). 
    Prep Time40 mins
    Cook Time20 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: American
    Keyword: gochujang marinade, gochujang pork tenderloin, Korean pork tenderloin
    Servings: 4
    Author: Nicki Sizemore

    Ingredients

    Marindade/dressing

    • 2 tablespoons lime juice
    • 2 tablespoons tamari or soy sauce
    • 2 tablespoons gochujang
    • 1 teaspoon toasted sesame oil
    • ⅛ teaspoon fish sauce
    • 2 cloves garlic, coarsely chopped
    • 2 teaspoons coarsely chopped ginger
    • 2 teaspoons honey
    • 6 tablespoons neutral vegetable oil (such as grapeseed or sunflower), plus more for grill
    • Salt and freshly ground black pepper
    • 1 (12- to 16-ounce) pound pork tenderloin

    Salad

    • 1 small head butter lettuce, torn into bite-sized pieces
    • 2 cups sugar snap peas, sliced on the diagonal
    • ½ cup lightly packed mint and/or cilantro leaves, coarsely chopped
    • 5 medium radishes, thinly sliced
    • 2 scallions, thinly sliced
    • ⅓ cup roasted, salted peanuts, coarsely chopped

    Instructions

    Make the marinade/dressing

    • In a blender, combine the lime juice, tamari, gochujang, sesame oil, fish sauce, garlic, ginger, honey and oil. Season with salt and pepper. Blend on high until smooth. Do Ahead: The dressing can be refrigerated for up to 5 days.
    • Place the pork tenderloin in a large ziptop bag. Measure out a scant ¼ cup of the dressing and pour it over the pork. Seal and toss to coat the pork. Let sit at room temperature for 30 minutes, or refrigerate for up to 24 hours (if refrigerated, bring to room temperature before proceeding). Do Ahead: The pork can be marinated up to 1 day in advance.

    Grill the pork and make the salad

    • Preheat a grill to medium. Remove the pork from the marinade and blot off most, but not all, of the marinade. Season lightly with salt and pepper. Oil the grill grates, then grill the meat, covered, for 8-10 minutes, or until caramelized with grill marks. Flip and cook until an instant-read thermometer inserted in the thickest part reads 145˚F, about 6-10 minutes longer.
    • Transfer the pork to a cutting board, cover lightly with foil, and let rest 5-10 minutes. Slice the meat crosswise.
    • Arrange the lettuce on a platter or on individual plates and top with the sugar snap peas, herbs and radishes. Drizzle with some of the dressing. Arrange the pork slices on top and drizzle with more dressing. Sprinkle with scallions and peanuts, then serve.

    Notes

    Tips:
    • You can now find gochujang in many grocery stores, or you can buy it online. If you're gluten-free, be sure to buy a gluten-free brand, such as Chung Jung One.
    • Gochujang lasts for several months in the refrigerator (you can use it to add an umami punch to sauces and dressings, or try it in the Korean bibimbap bowls in my books, Fresh Flavors for the Slow Cooker and Build-a-Bowl!).
    • For the most flavor, marinate the pork the day before (although it's still delicious if you marinate it before cooking).
    • If you don't have an outdoor grill you can use a grill pan or cast iron skillet instead.
    • The gochujang marinade is also fantastic with skirt steak and chicken thighs. In addition, it's awesome as a dressing over salads or as a dipping sauce for everything from roasted broccoli, to lettuce wraps, to kebabs. 
    • Feel free to use other vegetables according to what you have on hand, such as thinly sliced or shaved carrots, shell peas or snow peas and/or blanched asparagus.

    More Gluten-Free Dinner Recipes

    • A serving of creamy butternut pasta on a plate, topped with pecans and sage.
      Baked Butternut Squash Pasta Recipe with Ricotta & Sage
    • Close up of a spoonful of baked pasta with sausage and ricotta.
      Easy Sausage Baked Pasta with Ricotta (One Skillet!)
    • Whole smoked chicken on a serving platter with lemon wedges and parsley.
      Ultimate Whole Smoked Chicken Recipe (Traeger Smoked Chicken)
    • Yogurt marinated chicken pieces on a platter with grilled lemons and a serving fork.
      Juicy Yogurt Marinated Grilled Chicken

    Reader Interactions

    Comments

    1. MARY KAHN says

      July 18, 2022 at 3:37 pm

      5 stars
      How have I not rated this? It’s a GO-TO and has been for years!!! Incredible!!

      Reply
      • Nicki Sizemore says

        July 18, 2022 at 4:11 pm

        Thank you so much, Mary!!

        Reply
    2. Jean says

      August 25, 2020 at 11:55 am

      5 stars
      Another winner! I realized at the end of the meal that I forgot the peanuts. Whoops. I suppose that I will just have to make it again. Darn;)

      Reply
      • Nicki Sizemore says

        August 26, 2020 at 8:47 am

        Woohoo! So glad you enjoyed!!

        Reply
    3. Linda says

      April 24, 2018 at 12:18 pm

      5 stars
      Oh my God! Amazing meal. We had Gwen Zack’s dad over and he was quite impressed. Will def make this awesome dish again....and soon.

      Reply
      • Nicki Sizemore says

        April 24, 2018 at 1:05 pm

        I'm so glad you liked it, Linda! Thank you so much for letting me know. I hope Gwen's dad is doing well!

        Reply
      • DJSpinkyloc says

        March 28, 2022 at 6:38 pm

        I haven't seen Gwen Zack's dad in ages! How is he? Tell him hey for me

        Reply
    4. Linda says

      April 23, 2018 at 10:32 pm

      Making it tonight! Will report back. #excited

      Reply
      • Nicki Sizemore says

        April 24, 2018 at 12:45 am

        I hope you like them, Linda!!

        Reply
    5. Jane says

      May 26, 2016 at 3:34 pm

      I read the recipe and immediately ran out for the ingredients. I made the recipe for dinner and it was a big hit. The recipe is very easy to follow and it turned out perfectly. My daughter, who is a vegetarian, used the marinade for her salad.
      It is a great summer recipe.

      Reply
      • Nicki Sizemore says

        May 26, 2016 at 7:30 pm

        Yay! Thank you so much for sharing, Jane, and I'm so pleased that you liked the recipe!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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