Bulgogi is a marinated Korean dish usually made with very thin slices of rib eye, but in our version we swap out the beef for pork tenderloin. Serve in lettuce leaves with cucumber and cooked rice, as shown here, or get creative with other toppings such as kimchi or sprouts.
12 oz pork tenderloin, trimmed of fat and thinly sliced crosswise into 1/2-inch-thick slices (TIP: For a little extra help getting your pork thinly sliced, try partially freezing it until firm, about 45 minutes, before slicing it.)
Olive oil cooking spray
2 tsp sesame seeds, toasted
1/2 cucumber, thinly sliced
2 cups hot cooked brown rice
1 large head Boston lettuce, separated into leaves
In a medium bowl, combine garlic, scallions, soy sauce, mirin, cane juice, ginger, sesame oil and Sriracha; add pork, tossing to coat. Cover and refrigerate for 1 hour.
Arrange oven rack 4 inches from heat and preheat oven to broil on high. Line a medium roasting pan or rimmed baking sheet with foil; mist with cooking spray. Spread out pork with marinade on sheet in an even layer. Broil for about 8 minutes, stirring once, until pork is cooked through, glazed and golden brown. Sprinkle with sesame seeds.
Divide pork, cucumber and rice evenly among lettuce leaves. Alternatively, transfer pork and juices to a serving bowl, and place lettuce, cucumber and rice into separate bowls and have guests assemble ingredients at table.