Scale

For the Pork Tenderloin:

1 lb (450 g) pork tenderloin

1 tbsp olive oil

Salt & pepper, to taste

For the Peach Gochujang Glaze:

½ cup peach preserves or fresh peach puree

2 tbsp gochujang (Korean chili paste)

1 tbsp soy sauce

1 tsp rice vinegar

1 clove garlic, minced

1 tsp grated fresh ginger

For Charred Scallions:

1 bunch scallions, trimmed

1 tsp olive oil

Salt, to taste

Optional Garnish:

Sesame seeds

Fresh cilantro

Preheat Oven:
Preheat oven to 400°F (200°C).
Prepare Glaze:
In a small bowl, whisk together peach preserves, gochujang, soy sauce, rice vinegar, garlic, and ginger. Set aside.
Sear Pork:
Heat olive oil in an oven-safe skillet over medium-high heat. Season pork with salt and pepper and sear on all sides until browned, about 2–3 minutes per side.
Glaze & Roast:
Brush pork with half of the peach-gochujang glaze. Transfer skillet to oven and roast 15–20 minutes, or until internal temperature reaches 145°F (63°C). Brush with remaining glaze halfway through for extra flavor.
Char Scallions:
While pork roasts, toss scallions with olive oil and salt. Heat a grill pan or skillet over high heat and char scallions 2–3 minutes per side until slightly blackened.
Serve:
Slice pork and serve alongside charred scallions. Drizzle with any remaining glaze and garnish with sesame seeds and cilantro if desired.

Adjust spice by reducing or increasing gochujang.

Can substitute apricot preserves for peach if unavailable.

For meal prep: cook pork and scallions separately, then slice and store; reheat before serving.

Pairs well with steamed rice, quinoa, or roasted vegetables.