Kimchi-Marinated Pork Tenderloin
Author: 
 
Makes 4 servings
Ingredients
  • 1 (1- to 1¼-pound) pork tenderloin, trimmed ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups Cultured Guru Kimchi, drained and divided
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1½ tablespoons minced fresh ginger
  • 1 tablespoon fresh lime juice 1 tablespoon Sriracha sauce 1 tablespoon vegetable oil 3 cloves garlic, minced Hot cooked rice
  • ½ cup matchstick carrots
  • ½ cup sliced green onion
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon chopped fresh mint
Instructions
  1. Rub pork tenderloin with salt and pepper. Finely chop 1 cup Cultured Guru Kimchi.
  2. In a large resealable plastic bag, combine chopped kimchi, soy sauce, vinegar, ginger, lime juice, Sriracha, oil, and garlic. Add pork, and seal bag. Refrigerate for at least 8 hours or overnight.
  3. Heat a large cast-iron grill pan over medium-high heat. Add pork; cook until browned and a meat thermometer inserted in thickest portion registers 145° or desired level of doneness, 8 to 10 minutes per side. Let stand for 10 minutes before slicing.
  4. Serve pork tenderloin over hot cooked rice. Add remaining 1 cup kimchi along one side of pork. Add carrot, onion, cilantro, and mint along other side of pork. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/kimchi-marinated-pork-tenderloin/