Tuesday, March 27, 2012

Lean & Green - Pork Tenderloin with Kimchi



Ok guys, this recipe...oh my goodness...what can I say?  Just PIN it now!  This recipe is the bomb (do people still say that?)! It's like an explosion of flavor in your mouth and all of the ingredients mesh really well together!  It is so SUPER good - but you really won't know until you try it, right?!!

Here's what you'll need:
But just kidding about the powered peanut butter - ended up not adding it at all!  So, just pretend it's not even in the picture, please and thank you.

First you're going to trim your pork of all fat and silverskin, then slice it into medallions - about 1/2" thick. 
Place in a bowl with 1 Tbl of soy sauce.

Heat a large nonstick skillet over medium-high heat sprayed with PAM. Add half of the pork and fry until brown about 1/2 way up the pork medallions.  

 Flip and fry on the other side until no longer pink - about 2 minutes each side. Transfer to a bowl.  If your skillet is not large enough to fry all of the medallions at once, do it in batches.

 Wipe out your pan and spray with PAM.  Add the mushrooms and scallions and cook, stirring, until the mushrooms are shrunken in size and the scallions are wilted - 2 to 3 minutes. 

 Stir in the garlic and cook until fragrant - about 30 seconds.

To another pan (sprayed with PAM), add the kimchi: 

Vinegar: 

Sucralose: 

And soy sauce: 

Cook, stirring frequently, until the liquid released by the kimchi is reduced to about 1/3 cup - about 3 minutes.  

Add back your mushroom and scallion mixture: 

Then add the pork medallions: 

Hello yummy goodness! 

Mix well and drizzle the sesame oil over the top of your dish: 

Plate this wonderful dish and enjoy! 
I mean...how can you not?  It is truly amazing!

We've made this a couple of times and the last time, we used a rotisserie chicken in place of the pork - it was also delightful.  Such a versatile dish and a quick cook too!

Pork Tenderloin with Kimchi
2 Servings

10 oz Pork Tenderloin
1 jar (14 oz) Kimchi
2 Tbl White Vinegar
3 cloves Garlic
4 packet Sucralose (Splenda)
2 Tbl low sodium Soy Sauce
1 Tbl Sesame Oil
6 Green Onions (scallions)

Trim your pork of all visible fat and silverskin.  Slice 1/2" thick.

In a medium bowl, toss the pork and 1/2 Tbs. of the soy sauce.  Heat a large nonstick skillet over medium-high heat sprayed with PAM. Add half of the pork and fry until brown about 1/2 way up the pork medallions.  Flip and fry on the other side until no longer pink - about 2 minutes each side. Transfer to a bowl.  If your skillet is not large enough to fry all of the medallions at once, do it in batches.

Wipe out your pan and spray with PAM.  Add the mushrooms and scallions and cook, stirring, until the mushrooms are shrunken in size and the scallions are wilted - 2 to 3 minutes. Stir in the garlic and cook until fragrant - about 30 seconds.  Remove from heat.

To another PAM-sprayed pan, add the kimchi, vinegar, sucralose and the remaining 1 Tbs. soy sauce and cook, stirring frequently, until the liquid released by the kimchi is reduced to about 1/3 cup - about 3 minutes.  Add the pork and any accumulated juices and cook until heated through, 1 to 2 minutes more. Drizzle with the sesame oil and stir well. Season to taste with pepper and serve.

Nutritional Information HERE.

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