Roast barbecue pork with fresh kimchi
1
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
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.