To play up the smoke and spice from the grill, I’m adding in one of my favorite Korean ingredients, gochujang (a fermented pepper paste), to serve as my base on an otherwise classic BBQ-style sauce. I like to cook these tenderloins to just above medium rare, then slice them thin after a bit of a rest, and serve them on a platter on their own or alongside an array of fresh salads or grilled vegetables.

1. About an hour before cooking, marinate the pork. Combine the pork, oil, soy sauce, garlic, salt and pepper on a rimmed baking sheet or in a ziplock bag, tossing to combine.

2. Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to medium high [400° to 450°F] on one side.)

3. To make the sauce, combine vinegar, gochujang, ketchup, honey, soy sauce, garlic powder, salt and pepper in a mason jar. Shake vigorously. Set aside.

4. Grill the tenderloins over direct heat, 4 to 5 minutes per side, for a total of approximately 20 minutes, until the in- ternal temperature reaches 135°F. Remove the tenderloins fromthegrill,wrapinfoilandrestfor15minutes.

5. Slice the tenderloins on the bias into 1⁄2-inch-thick slices. Serve with the sauce on the side.

Hands on: 35 minutes 
Total: 1 hour 45 minutes

Recipe from Butcher on the Block by Matt Moore. Copyright © 2023 by Matt Moore. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.