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  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us

Recipes BBQ Inspired pork tenderloin bulgogi cheesesteak
pork tenderloin bulgogi cheesesteak with kimchi and gochujang

pork tenderloin bulgogi cheesesteak with kimchi and gochujang

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serving size: 4
prep time: 1 hour 45 minutes
cook time: 10 minutes
cut: pork tenderloin
method: pan-fry

Layered with bold Korean ingredients and bursting with flavor, this cheesesteak is sure to be your new favorite sandwich.

Ingredients

1 Chairman’s Reserve® Pork tenderloin
¼ cup of kimchi
1 red bell pepper, diced
1 sweet white onion, diced
1 green onion, diced
2 soft baguette or roll of choice
Gochujang sauce (for serving)
Big Poppa’s Desert Gold Seasoning
Safflower oil, or similar for cooking

marinade
4 large garlic cloves
2 green onions, diced
2 tablespoons low sodium soy sauce
2 tablespoons sugar (or honey)
3 tablespoons water
1 tablespoon toasted sesame oil
1 tablespoon of sesame seeds
1 teaspoon Big Poppa’s Little Louie’s Garlic Salt or 1 teaspoon of coarse black pepper

pork tenderloin bulgogi cheesesteak with kimchi and gochujang

Directions

  1. Preheat your griddle to 300ºF.
  2. Trim the silver skin off of the pork, place in a zip bag and freeze for 1 hour.
  3. To make marinade, put all ingredients in a blender — blend into a puree.
  4. After an hour, remove pork from freezer and slice into thin pieces. Put back into bag and add marinade, place back in fridge for ½ hour.
  5. While pork slices are marinating, dice bell pepper and onion.
  6. Add safflower oil to coat griddle, add bell pepper and onion and season with Desert Gold, mix to incorporate.
  7. When the pepper is soft and the onions are translucent, lower the heat on that side of your griddle to 200ºF, while keeping the other side at 300ºF.
  8. Remove pork from fridge, and add to the “hot” 300ºF side. Cook for 3 minutes and then flip and cook for 3 more minutes.
  9. Fold in pepper and onion mixture, cook for another minute.
  10. Take 2 to 3 slices of provolone, place on top of meat and immediately flip to melt the cheese, stir to blend.
  11. Cut open baguette/roll, layer in kimchi, and then fold in the meat, pepper and cheese mix from griddle.
  12. Top with sprinkles of toasted and black sesame seeds, then sprinkle with Gochujang sauce (for serving) and diced green onion.
  13. Drizzle Gochujang on the top, serve hot.

Pro tip: Partially freezing makes slicing protein easy.

Pro tip: Cooking with medallions? No problem. This recipe works great for whole tenderloin or medallions.

Recipe courtesy of pitmaster Sterling Ball.

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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