Gochujang Grilled Pork Salad

1 pork tenderloin

1 small head butter lettuce

2 cups sugar snap peas, sliced on the diagonal

½ cup lightly packed mint, coarsely chopped

5 medium radishes, thinly sliced

2 scallions, thinly sliced

⅓ cup roasted peanuts, coarsely chopped

2 tbsp lime juice

2 tbsp soy sauce

2 tbsp gochujang

1 tsp toasted sesame oil

⅛ tsp fish sauce

2 cloves garlic, coarsely chopped

2 tsp coarsely chopped ginger

2 tsp honey

6 tbsp olive oil

Salt and freshly ground black pepper

In a blender, combine the lime juice, soy sauce, gochujang, sesame oil, fish sauce, garlic, ginger, honey, and oil for the dressing. Season with salt and pepper. Blend on high until smooth.

Place the pork tenderloin in a large sealable plastic bag. Measure out a scant ¼ cup of the dressing and pour it over the pork. Coat pork and marinate for a minimum of 30 minutes and up to 24 hours in the fridge.

Preheat your grill to 400°F. Remove the pork from the marinade and pat with a paper towel. Season lightly with salt and pepper. Grill the meat, covered, for 18–23 minutes, flipping halfway through. The loin is ready when a meat thermometer inserted in the thickest part reads 145˚F. Let the pork rest 5–10 minutes covered lightly in foil. Slice the meat crosswise to serve.

Assemble the salad: Toss the lettuce, sugar snap peas, herbs, and radishes with the dressing, reserving about 1 tbsp, and arrange the pork slices on top. Sprinkle with scallions, peanuts, and the remaining dressing.