Korean BBQ Pork Tenderloin with Kimchi Rice
4
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 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.
Ingredients
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)
Kimchi
4 oz
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.