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Korean Pork Tenderloin, with Pickled Cucumber ⠀⠀⠀⠀⠀⠀⠀⠀⠀


Here is a lovely easy recipe which is perfect for a sunny afternoon. I roasted mine in the oven, but these would work really well on the BBQ. Pork tenderloin is very lean so it’s really important not to over cook. It requires very little cooking as it’s delicious served slightly blushing - that moment just before it’s cooked through. Test your meat by pushing it with your finger - too soft then it’s undercooked, too hard then it’s over cooked. I personally think this is good with a bit of a chilli kick, but feel free to adjust the heat to your liking.


Serves 4


2 whole pork tenderloin / fillets

1 cucumber - shaved into ribbons

2 tablespoons Sesame seeds

2-3 spring onions - sliced

Lime to serve



1 red chilli - finely chopped

3 tablespoons condimento or white wine vinegar mixed with 1/2 teaspoon caster sugar




2 cloves garlic - crushed

2 teaspoons grated ginger

2 tablespoons ketchup

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey

2 teaspoons Worcester sauce

1-2 teaspoons of sriracha or 1 chilli - finely chopped



Preheat the oven to 210 degrees.


Mix the marinade ingredients together in a large bowl. Pat the pork dry with kitchen towel and add to the marinade. Leave for 30 minutes or overnight.


Shave the cucumber and pat dry with kitchen roll. Add to a bowl, season and toss with the dressing ingredients.


Place the pork fillets on a baking sheet season generously and sprinkle with sesame seeds (saving a few) drizzle with oil and roast in the oven for 25-30 minutes. Remove from the oven and rest for 15 minutes before carving.


Serve on a platter and sprinkle with spring onion, sesame seeds and lime.

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