Just when you thought dinner couldn’t get any easier, here I go throwing down with this easy Traeger Smoked Gochujang Pork Tenderloin recipe. This dish marinates overnight and then hits the grill at 225° for a low-and-slow smoke bath for the most tender, juicy, and flavorful dinner EVER.
Smoked Spicy Pork Tenderloin with Gochujang
I am not Korean, and we didn’t have any Korean restaurants near me growing up in small-town Minnesota. I was in my 20’s before I ever got to try this type of food, but ever since I did I’ve been obsessed. If I’m on the road, I’m looking for good Korean food and good ramen, every time.
There are a lot of signature flavors in Korean cooking, but Gochujang in particular has exploded in popularity over the last several years, and is one of my favorites.
This fermented soybean paste is savory, sweet, and spicy all in one, and is a really versatile way to add a big hit of umami to any stir-fry, sauce, or marinade.
In this recipe, I used a popular Gochujang hot sauce that I found on Amazon. They suggest using it as a condiment, similar to ketchup or mustard, but it made an amazing marinade too.
Check out all of my Traeger Recipes!
Smoked Gochujang Pork Tenderloin shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
How to make Smoked Gochujang Pork Tenderloin
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Don’t use straight gochujang here. I use a gochu-based sauce (linked above in the shopping list and down in the recipe card). There are a lot of options for gochujang marinades commercially available these days though, so if you see one at the local grocery store grab it up! You’ll want to marinate overnight.
Preheat your smoker to 175° (or as close to it as you can get.) Remove the tenderloin from the marinade and shake off any excess. Place the tenderloin right on the grill grate and smoke for 1 – 1 1/2 hours. Pull when the internal temperature reaches 150°. Alwaysssss cook to temperature and not to time! Any times given for grilled meats are estimates. Use a good thermometer, preferably a WIFI thermometer to keep an eye on the IT of your meats.
Rest, slice, and serve
Wrap the tenderloin in foil after you pull it off the grill, and let it rest for 10 minutes before slicing. Serve over white rice with green onions and sesame seeds for garnish, and some additional hot sauce and teriyaki-like bbq sauce on the side.
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What can you serve with Traeger Spicy Pork Tenderloin?
I’ve got great suggestions for sides for this dish! Check them out below.
- Instant Pot Basmati Rice
- Kimchi Gyoza
- Shrimp Fried Rice
- Vegetable Yakisoba
- Japchae (from Korean Bapsang)
- 1 pork tenderloin
- 1/2 cup gochujang sauce
- 2 tablespoons green onions
- 1 tablespoon sesame seeds
- Place the pork tenderloin in a large plastic bag and pour in the gochujang marinade. Let it marinate overnight.
- Preheat your smoker to 225°. Remove the tenderloin from the marinade and gently shake off any excess if your sauce is thick. Put the tenderloin right on the grate and smoke for 1 - 1 1/2 hours, or until the thermometer reaches 150°.
- Remove, wrap in foil, and let rest for 10 minutes before slicing.
- Serve over steamed white rice and garnish with green onion, sesame seeds, and drizzles of hot sauce and your favorite Asian soy-based condiment. We love the Japanese BBQ sauce linked below, and think you will too!
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Amount Per Serving: Calories: 173Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 1946mgCarbohydrates: 30gFiber: 1gSugar: 21gProtein: 8g
Nutrition data provided here is only an estimate.