This Kimchi-Marinated Pork Tenderloin recipe highlights the bold, tangy flavor of Cultured Guru’s wild-fermented kimchi—a Korean-inspired staple made with Louisiana-grown cabbage and spices. Marinated with fresh aromatics and grilled to juicy perfection, the pork is served over rice and topped with crisp vegetables and herbs for a vibrant, probiotic-rich meal. It’s a flavorful way to incorporate fermented foods into everyday cooking.
Kimchi-Marinated Pork Tenderloin
Author: Samantha Moats
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
- Rub pork tenderloin with salt and pepper. Finely chop 1 cup Cultured Guru Kimchi.
- 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.
- 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.
- 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.
