Photo by Chelsie Craig
Pork tenderloin is inexpensive and widely available. Giving it a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.
- 4 servings
- 1 (1 1/4-lb.) pork tenderloin
- 3 Tbsp. sambal oelek
- 2 Tbsp. light brown sugar
- 1 (1") piece ginger, peeled, finely grated
- 1 garlic clove, finely grated
- 3 Tbsp. soy sauce, divided
- 2 1/4 tsp. toasted sesame oil, divided
- 3 Tbsp. vegetable oil, divided
- Kosher salt
- 2 medium carrots, peeled, sliced
- 1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
- 1 Tbsp. seasoned rice vinegar
- Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)
- Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.
- Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
- Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.
- Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.
- Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting 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 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.
- Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.
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