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Spicy Pork Tenderloin Bowl Recipe | Bon Appétit

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Number of Servings:

Ingredients:

  1. 1 1/4 pounds - pork tenderloin
  2. 3 tablespoons - hot chili paste (such as sambal oelek)
  3. 2 tablespoons - light brown sugar
  4. 1 - 1" piece of ginger, peeled, finely grated
  5. 1 - garlic clove, finely grated
  6. 3 tablespoons - soy sauce, divided
  7. - kosher salt
  8. 2 - medium carrots, peeled, thinly sliced
  9. 1 - bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
  10. 1 tablespoons - seasoned rice vinegar
  11. - steamed rice, thinly sliced scallions, and gochujang (Korean hot pepper paste, for serving)

Directions:

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

Step 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.

Step 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.

Step 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.

Step 5
Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. sesame oil in a small bowl.

Step 6
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.


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