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Roast barbecue pork with fresh kimchi

Roast barbecue pork with fresh kimchi

4
Points®
Total Time
1 hr
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Never made kimchi at home before? Now's the perfect chance. Double the batch and have some on hand at all times, if you desire. All you need to do is toss the napa cabbage, shredded carrots, scallions, rice vinegar, pickled ginger and juice, Sriracha, and salt in a bowl to combine, then let it sit until it's ready to use. It's that easy! Kimchi is one of our favorite insanely flavorful yet healthy sides. It nicely complements the pork that's brushed with a soy sauce, hoisin sauce, and Sriracha mixture. You can serve this spicy dish with a side of nutty quinoa garnished with cilantro.

Ingredients

Shredded uncooked napa cabbage

4 cup(s), from 1/2 head

Shredded carrots

1 cup(s)

Scallions

3 medium, thinly sliced

Unseasoned rice vinegar

2 Tbsp

Pickled ginger

2 Tbsp, use 1 tbsp chopped ginger and 1 tbsp liquid from the jar

Sriracha chili sauce

2 Tbsp, or other chili sauce

Table salt

¼ tsp

Soy sauce

1 Tbsp

Hoisin sauce

1 Tbsp

Uncooked lean pork tenderloin

1¼ pound(s), trimmed

Instructions

  1. To make kimchi, combine cabbage, carrot, scallions, vinegar, ginger, ginger juice, 1 tablespoon Sriracha, and salt in large bowl and toss. Let stand at least 10 minutes for flavors to blend.
  2. Preheat oven to 425°F. Spray small shallow roasting pan with nonstick spray.
  3. Whisk soy sauce, hoisin sauce, and remaining 1 tablespoon Sriracha together in small bowl. Brush mixture over pork. Place pork in pan and roast until instant-read thermometer inserted into center of pork registers 145°F for medium, 20−25 minutes. Transfer pork to cutting board and let stand 10 minutes. Cut pork into 12 slices and serve with kimchi.
  4. Serving size: 3 slices pork and ¾ cup kimchi

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