Pork tenderloin with kimchi rice
6
Points®
Total time: 2 hr 50 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This easy weeknight pork tenderloin recipe is bursting with flavour, thanks to traditional ingredients like kimchi, soy sauce, garlic chilli sauce, and hoisin. Kimchi is a classic Korean side dish that’s also used as a condiment. It is made from fermented vegetables, aromatics, and spices, and it brings a punch of tangy, funky flavour and spice to whatever dish where it makes an appearance—it certainly takes this rice to the next level. The marinade gives the pork an umami-rich flavour and a little hit of heat thanks to the fiery, tangy chilli garlic sauce. Be sure to plan ahead as the pork needs to marinate for 2 to 5 hours.
Ingredients
Soy sauce
1½ tbs
Chilli and garlic sauce
3 tsp
Hoisin sauce
2 tsp
Pork fillet or tenderloin, raw
450 g
Canola oil
2 tsp
Cooked brown rice
340 g
Kimchi
½ cup(s), (110g)
Green shallot(s)
1 individual, sliced
Instructions
1
Combine soy sauce, chili-garlic sauce and hoisin sauce in large zip-lock or freezer bag. Add pork to bag, squeeze out air and seal. Turn to coat pork in marinade. Refrigerate, turning bag occasionally, for at least 2 hours or up to 5 hours.
2
Preheat oven to 220°C. Line a baking tray with foil. Remove pork from marinade - discard marinade. Place pork onto prepared baking tray and lightly spray with oil. Cook pork for about 20 minutes, or until a thermometer places into the centre of pork registers 62 degrees. Transfer pork to a cutting board and allow to rest for 10 minutes.
3
Meanwhile, heal oil in a large nonstick frying pan over medium-high heat. Add rice and kimchi and cook, stirring occasionally for about 4 minutes, or until hot. Season with pepper.
4
Cut pork into 12 even slices and divide amount 4 serving plates. Divide fried rice among plates. Top with shallots.
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