Vegetable

Pork Tenderloin With Kale And Kimchi

recipe image

Cooking kimchi with greens mellows the depth while silent handing over a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a minute bit spicier.

Substances

4 Servings

1

pork tenderloin (about 1 ½ lb.)

Kosher salt and freshly floor pepper

2

tablespoons vegetable oil

½

tiny bunch kale, ribs and stems eliminated, leaves coarsely chopped (about 3 ½ cups)

1

cup chopped kimchi

1

tablespoon decreased-sodium soy sauce

Preparation

  1. Step 1

    Preheat oven to 400°. Season pork with salt and pepper. Heat oil in a colossal skillet over medium-high heat. Sear pork till golden brown on bottom aspect (attain no longer flip), 5–8 minutes.

    Step 2

    Add kale, kimchi, and soy sauce to skillet and toss to coat. Switch skillet to oven and roast till an instantaneous-read thermometer inserted into thickest piece of tenderloin registers 140°, 10–quarter-hour. Switch pork to a cutting board and let relaxation a minimal of 5 minutes sooner than cutting.

    Step 3

    Befriend pork with kale mixture.

Diet Per Serving

Energy (kcal) 290 Fleshy (g) 11 Saturated Fleshy (g) 2 Ldl cholesterol (mg) 110 Carbohydrates (g) 9 Dietary Fiber (g)  1 Complete Sugars (g) 0 Protein (g) 38 Sodium (mg) 650

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