Jul 26, 2015

Pork Tenderloin With Kale And Kimchi

4 Servings


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

  • 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.
  • 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.
  • Serve pork with kale mixture.

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