Yossy Arefi
Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.
Recipe information
Yield
4 Servings
Ingredients
1 pork tenderloin (about 1 ½ lb.)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
½ small bunch kale, ribs and stems removed, leaves coarsely chopped (about 3 ½ cups)
1 cup chopped kimchi
1 tablespoon reduced-sodium soy sauce
Preparation
Step 1
Preheat oven to 400°. Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear pork until golden brown on bottom side (do not turn), 5–8 minutes.
Step 2
Add kale, kimchi, and soy sauce to skillet and toss to coat. Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of tenderloin registers 140°, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
Step 3
Serve pork with kale mixture.
Nutrition Per Serving
Calories (kcal) 290 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 110 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 38 Sodium (mg) 650
