Korean BBQ pork tenderloin with kimchi rice
SmartPoints® value per serving
2 hr 50 min
This easy weeknight pork tenderloin recipe is bursting with flavor, thanks to traditional Korean ingredients like kimchi, soy sauce, garlic chili paste, 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 flavor 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 flavor and a little hit of heat thanks to the fiery, tangy chili garlic sauce. Be sure to plan ahead as the pork needs to marinate for 2 to 5 hours.
Low sodium soy sauce
Garlic chili paste
Uncooked pork tenderloin
1 pound(s), trimmed
Cooked medium grain brown rice
- Combine soy sauce, chili-garlic sauce, and hoisin sauce in large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate, turning bag occasionally, at least 2 hours or up to 5 hours.
- Preheat oven to 425°F. Line small rimmed baking sheet with nonstick foil.
- Remove pork from marinade; discard marinade. Place pork in pan and roast until instant-read thermometer inserted into center of pork registers 145°F, about 20 minutes. Transfer pork to cutting board, let stand 10 minutes.
- Meanwhile, to prepare rice, heat oil in large skillet over medium-high heat. Add rice and kimchi and cook, stirring occasionally, until hot, about 4 minutes.
- Cut pork into 12 slices and serve with rice.
- Serving size: 3 slices pork with about 2/3 c rice-kimchi mixture