Spicy Pork Bowl With Greens And Carrots

Pork tenderloin is inexpensive and widely available. Giving it a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly. This 5-star recipe is one of my personal favorites. The complex flavors and texture make this dish irresistible.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 (𝟰 𝘀𝗲𝗿𝘃𝗶𝗻𝗴𝘀)

1 1¼-lb. pork tenderloin
3 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. light brown sugar
1 1" piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2¼ tsp. toasted sesame oil, divided
3 Tbsp. 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 Tbsp. seasoned rice vinegar
3 cups cooked white rice
Garnish with thinly sliced scallions and gochujang (Korean hot pepper paste; for serving)

INGREDIENT NOTES-

Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online. An easy to find (but different tasting) alternative is Sriracha.

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡

1. Freeze pork tenderloin until firm around the edges, 30–45 minutes.

2. Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.

3. Heat 1 Tbsp. 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 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.

4. Heat remaining 1 Tbsp. vegetable oil in 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.

5. Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ 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 from Step 5 (optional).

𝗡𝗨𝗧𝗥𝗜𝗧𝗜𝗢𝗡 (𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴)

𝗖𝗮𝗹𝗼𝗿𝗶𝗲𝘀 𝟲𝟮𝟬

% 𝗗𝗮𝗶𝗹𝘆 𝗩𝗮𝗹𝘂𝗲*
Total Fat 23.6g 30%
Saturated Fat 4.7g 23%
Cholesterol 107mg 36%
Sodium 958mg 42%
Total Carbohydrate 56.3g 20%
Dietary Fiber 2g 7%
Total Sugars 9.2g
Protein 43g
Vitamin D 0mcg 0%
Calcium 70mg 5%
Iron 5mg 26%
Potassium 802mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Recipe analyzed by Ron Patterson