Traditional recipes

Pork Tenderloin with Kale and Kimchi

Pork Tenderloin with Kale and Kimchi

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.


  • 1 pork tenderloin (about 1 ½ lb.)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • ½ small bunch kale, ribs and stems removed, leaves coarsely chopped (about 3 ½ cups)
  • 1 tablespoon reduced-sodium soy sauce

Recipe Preparation

  • Preheat oven to 400°. Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear pork until golden brown on bottom side (do not turn), 5–8 minutes.

  • Add kale, kimchi, and soy sauce to skillet and toss to coat. Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of tenderloin registers 140°, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.

  • Serve pork with kale mixture.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

Calories (kcal) 290 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 110 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 38 Sodium (mg) 650Reviews Section

Watch the video: How to Make Stuffed Pumpkins. Serious Eats (June 2021).