Spicy Pork Bowl with Greens and Carrots

Ingredients:

1 1¼-lb. pork tenderloin
3 Tbsp. Gochujang White Balsamic
2 Tbsp. light brown sugar
1- 1" piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2¼ tsp. Toasted Sesame Oil, divided
3 Tbsp. Spicy Green Chili Pepper Olive Oil, divided
Kosher salt
2 medium carrots, peeled, thinly sliced
1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
1 Tbsp. seasoned rice vinegar

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

Combine Gochujang White Balsamic, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. Toasted Sesame Oil in a resealable plastic bag. 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.

Heat 1 Tbsp. Spicy Green Chili Olive Oil in a large non-stick skillet over medium-high. When oil is very hot, add half of the 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 tablespoon Olive 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.

Heat remaining tablespoon Olive 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.

Combine rice vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. Toasted Sesame Oil in a small bowl for the dressing

Serve with steamed white rice, thinly sliced scallions, and additional Gochujang White Balsamic for drizzling

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