Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 2 tablespoons of gochujang, 3 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, 1 tablespoon of finely chopped palm sugar, 4 minced cloves of garlic, 1 thinly sliced and bruised stalk of lemongrass, and 2 thinly sliced medium shallots in a medium bowl.

2. 2

   Place 500 grams of pork tenderloin into the marinade, ensuring it is fully coated, and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat until shimmering.

4. 4

   Remove the pork from the marinade, reserving the remaining marinade, and sear the pork tenderloin for 3-4 minutes per side until deeply golden brown and a crust has formed.

5. 5

   Pour the reserved marinade into the pan with the pork, add 1 tablespoon of soy sauce, and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

6. 6

   Continue to cook, turning the pork frequently and spooning the glaze over it, for an additional 7-10 minutes, or until the pork reaches an internal temperature of 63 degrees Celsius (145 degrees Fahrenheit) for medium-rare.

7. 7

   Remove the pork tenderloin from the pan and let it rest on a cutting board for 5 minutes before slicing it into 1/2-inch thick medallions.

8. 8

   Garnish the sliced pork with 1/4 cup of fresh chopped cilantro and serve immediately with the remaining pan glaze drizzled over each serving.