Photo of Korean BBQ Pork Tenderloin with Kimchi Rice by WW

Korean BBQ Pork Tenderloin with Kimchi Rice

Total Time
2 hr 50 min
20 min
20 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.


Cooking spray

2 spray(s)

Low sodium soy sauce

2 Tbsp

Garlic chili paste

1 Tbsp

Hoisin sauce

2 tsp

Uncooked pork tenderloin

1 pound(s), trimmed

Canola oil

2 tsp

Cooked medium grain brown rice

1¾ cup(s)


4 oz


  1. 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.
  2. Preheat oven to 425°F. Line small rimmed baking sheet with nonstick foil.
  3. 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.
  4. 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.
  5. Cut pork into 12 slices and serve with rice.
  6. Serving size: 3 slices pork with about 2/3 c rice-kimchi mixture