Grilled Gochujang Pork
Corn on the Cob and Crispy Beans
Wine Recommendation
Mark West Pinot Noir
Ingredients
- ¼ cup soy sauce
- 2 Tbsp dark sesame oil
- 2 Tbsp honey
- 1 Tbsp gochujang (Korean chile paste)
- 2 Tbsp garlic paste
- 1 Tbsp ginger paste
- 2 lb pork tenderloins
Instructions
- Preheat grill to medium-high heat. Combine first 6 ingredients in a small bowl.
- Season pork with salt and pepper, if desired. Set aside 2 Tbsp sauce mixture for serving. Baste pork lightly with some of remaining sauce.
- Grill pork, covered, 20 minutes or until a meat thermometer reads 145°F, turning once and basting heavily during last 5 minutes of cooking. Let stand 3 minutes; slice pork. Drizzle with reserved 2 Tbsp sauce.
Side Dish Ingredients
- 6 ears corn in husks
- 2 Tbsp butter
- 2 (12-oz) pkg frozen crispy green beans
Side Dish Instructions
- Microwave corn (still in husks), in 2 batches, 4 to 6 minutes per batch or until tender. Cool slightly, and then shuck.
- Spread butter on hot corn; season with salt and pepper, if desired.
- Bake green beans according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
267
|
319
|
586
|
| Fat (g) | 11 | 13 | 24 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 30 | 7 | 37 |
| Carb (g) | 10 | 45 | 55 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 1196 | 679 | 1875 |
30 Minute Meals Meal Plan
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