The Salad Series: Spicy Marinated Pork Tenderloin with Baby Kale

The Salad Series: Spicy Marinated Pork Tenderloin with Baby Kale

This is a perfect Sunday salad because while the pork is marinating, you can clean your apartment or get caught up on work for Monday! After the pork has finished marinating, the rest of the meal comes together in a snap.

GRADE

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 1 hour 20 minutes (1 hour inactive)

INGREDIENTS

1 pound pork tenderloin

3 cups baby kale

2 scallions

1 hot pepper (serrano or Thai chili)

A few cilantro leaves

Extra virgin olive oil

Salt and pepper

1 tablespoon olive oil

Marinade

1/3 cup soy sauce

1 hot pepper (serrano or Thai chili)

1/4 cup gochujang (or sambal oolek)

1'' knob of ginger

6 garlic cloves

1/3 cup fresh cilantro

METHOD

Prepare Ingredients: Pat the pork dry and season with salt and pepper. Set aside in a bowl. Peel the ginger and lightly mash with the back of your knife.

Make the Marinade: In a food processor, combine all the ingredients for the marinade and pulse until smooth.

Marinate the Pork: Pour half the marinade over the pork and pour the other half of the marinade into a small serving dish. Chill the pork and the remaining marinade for at least 1 hour.

Cook the Pork: Preheat oven to 400ºF. In a large skillet, heat 1 tablespoon olive oil over medium high until very hot. Add the pork and cook without moving until well seared and browned, about 3-5 minutes. Transfer to the oven and cook for 12-15 minutes or until the pork reaches about 135ºF. Transfer the tenderloin to a cutting board and rest for 10 minutes before slicing thinly.

Make the Salad: Trim the scallions and thinly slice on an angle. Thinly slice the remaining hot pepper and transfer all but a pinch to a large bowl. Note: Reserve a pinch of the scallions and hot peppers for toppings. Add the baby kale and cilantro leaves to the large bowl with the scallions and sliced hot pepper and toss with extra virgin olive oil and flaky sea salt.

To Serve: Divide the baby kale between plates and arrange the sliced pork on top. Sprinkle the remaining scallions and sliced hot pepper on top and serve with the additional sauce. Enjoy!


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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!