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.
pork tenderloin (about 1 ½ lb.)
Kosher salt and freshly floor pepper
tablespoons vegetable oil
tiny bunch kale, ribs and stems eliminated, leaves coarsely chopped (about 3 ½ cups)
cup chopped kimchi
tablespoon decreased-sodium soy sauce
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.
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.
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