Ingredients
1 lb. pork tenderloin
3/4 tsp. kosher salt
1/4 c. gochujang (Korean hot pepper paste)
1 clove garlic, finely grated
2 tbsp. honey
1 tbsp. toasted sesame oil
1/4 tsp. finely grated fresh ginger
1 tbsp. unseasoned rice vinegar
Olive oil cooking spray
1 head of Bibb or butter lettuce, leaves separated
Sliced cucumber, sliced scallions, and cooked rice, for serving
Preparation
Step 1Cut pork in half crosswise; season all over with salt.Step 2In a medium bowl, combine gochujang, garlic, honey, oil, and ginger. Transfer 1/4 cup gochujang mixture to a small bowl and stir in vinegar; set aside for serving. Add pork to bowl with remaining sauce and toss to coat.Step 3Lightly coat an air-fryer basket with cooking spray. Place pork in basket and cook at 350°, turning occasionally, until pork is golden brown and an instant- read thermometer inserted into thickest part registers 140°, 16 to 19 minutes. Let rest about 10 minutes before slicing.Step 4Place pork in lettuce leaves, along with cucumber, scallions, and rice. Serve with reserved sauce alongside.
Note that you’ll need cooked rice to serve the lettuce cups. Get a batch started once you add the pork tenderloin to the air fryer. The timing should line up just about perfectly when the pork is done resting. Looking for more ways to use your gochujang? The Korean staple is great on everything from Jjamppong to Tteokbokki-Style Gnocchi to Korean Fried Chicken.
