Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Pork tenderloin with kimchi rice by WW

Pork tenderloin with kimchi rice

7
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.

You might like

You might like