Bon Apetit’s “Healthyish” recipe collection is full of tasty and fairly healthy meals like this one. A lean pork tenderloin soaks up all kinds of flavor with a Korean bulgogi style marinade, and the thin slices cook quickly. In the same pan you cook your vegetables until crisp-tender, and serve it all over rice with a simple Asian sauce. Quick, light, spicy and satisfying.
You control the heat by deciding how much of the hot sauce to add. I didn’t have sambal oelek so used Sriracha sauce instead. I started with only one tablespoon and found that just right for us. I recommend not adding the full amount until you taste the marinade to make sure.
1 1/4-pound pork tenderloin
3 Tbs. hot chili paste (such as sambal oelek)
2 Tbs. light brown sugar
1 1″ piece ginger, peeled, finely grated
2 cloves garlic, chopped
3 Tbs. soy sauce, divided
2 1/4 tsp. toasted sesame oil, divided
3 Tbs. vegetable oil, divided
Kosher salt
2 medium carrots, peeled, thinly sliced
1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
1 Tbs. seasoned rice vinegar
Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)
Gochujand, a mixture of miso and hot chiles, is available at Korean markets and on-line.
Freeze pork tenderloin until firm around the edges, 30-45 minutes.
Combine chili paste, brown sugar, ginger, garlic, 2 Tbs. soy sauce, and 2 Tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice the pork with a long sharp knife. Add to the marinade, seal the bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.
Heat 1 Tbs. vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about one minute more. Transfer to a plate. Repeat with another 1 Tbs. vegetable oil and remaining pork (you may want to briefly remove pan from heat when adding more oil so it doesn’t splatter.) Wipe out skillet.
Heat remaining 1 Tbs. vegetable oil in same skillet over medium high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
Combine vinegar and remaining 1 Tbs. soy sauce and 1/4 tsp. sesame oil in a small bowl.
To serve: Divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing. Serves 4.
Note: I didn’t have the suggested greens on hand, so sliced up some cabbage which I would do again. Two of us ate half the pork but all of the vegetables in our two bowls, so when I make this again I will cook more veggies. Bok choy would also be good. I didn’t have the Gochujang and didn’t miss it; although I’d like to taste it.
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