Celebrate spring in full color with this super simple weeknight supper. Paired with gochujang-rubbed pork tenderloin, sweet roasted radishes really shine.
Almost all of the ingredients are in your pantry right now -- and both elements of the meal roast in the same 400-degree oven. Double up your batches of both; thinly slice and serve leftover pork in a sandwich, wrapped up in a spring roll, or in a bowl of homemade pho, and toss leftover lemon and butter-sauced radishes into a pound of pasta or a pan of scrambled eggs with some of the radish greens.
1. Preheat the oven to 400 degrees.
2. Prepare the ingredients: Remove the green portion and bottom of the radishes, wash, and quarter; place the radishes in a roasting pan. Season the pork with salt and pepper and rub the gochujang all over the tenderloin; place in a separate roasting pan.
3. Season the radishes with salt and pepper and cover with the butter cut into pats and slices of lemon. Transfer to the preheated oven to roast 20-30 minutes, or until the radishes are tender.
4. Place the pork in the oven as well and cook for 20 minutes, or until the internal temperature of the tenderloin is 145 degrees. At this point, remove from the oven and let rest for 5-10 minutes before slicing.
5. When the radishes are done, toss with the pan sauce and season to taste with salt. Serve with the sliced pork shingled on top and serve right away.
Tips + Tricks
**Gochujang is a thick Korean chili paste that has been fermented with rice, soybeans and salt. We love using it because it has the perfect amount of heat and funkiness. If you can't find it in your local grocery, use fish sauce and sriracha in its place.
**You may also choose to grill the tenderloin for delicious results.