Soy-Glazed Pork Tenderloin with Kimchi Brussels Sprouts

Still a kimchi sceptic? Give this recipe a try. The sweetness of the Asian pear helps balance out the intensity of this probiotic food.

How to Make It

Step 1

Preheat oven to 400°F. Stir together soy sauce, honey, and vinegar in a saucepan over medium-high. Cook, stirring occasionally until reduced by half, 4 to 5 minutes. Remove from heat; stir in pepper.

Step 2

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add pork, and cook until browned on all sides, about 6 minutes. Place on an aluminium foil-lined baking sheet. Brush with 1 tablespoon of the soy sauce mixture, reserving remaining mixture. Transfer pork to the oven, and bake until a thermometer inserted in thickest portion registers 140°F, about 15 minutes. Transfer to a cutting board, and let rest 5 minutes. (Temperature will rise as pork rests.)

Step 3

While pork finishes in the oven, wipe skillet clean. Add remaining 1 tablespoon oil and brussels sprouts, and cook over medium-high, stirring occasionally, until brussels sprouts begin to brown, about 4 minutes. Add water, and cook until tender, about 5 more minutes. Stir in kimchi. Remove from heat, and cover to keep warm.

Step 4

Slice pork across the grain. Serve with brussels sprouts mixture and reserved glaze. Sprinkle with chopped pear and sesame seeds.

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