Spicy Pork Tenderloin with Greens and Carrots
- 1.25 lb pork tenderloin
- 3 tbsp red curry paste
- 2 tbsp brown sugar
- 1 tbsp fresh ginger finely grated
- 2 cloves garlic minced or pressed
- 3 tbsp coconut aminos or tamari divided, soy sauce can be substituted
- 2.25 tsp toasted sesame oil divided
- 3 tbsp coconut oil divided
- 1 tsp sea salt
- 2 carrots peeled and thinly sliced
- 1 bunch kale ribs and stems removed, leaves sliced
- 1 tbsp rice vinegar
- 1 bunch green onions thinly sliced for garnish
- 1 tbsp Gochujang for serving
- Freeze pork tenderloin until firm around the edges, 30–45 minutes.
- Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp coconut aminos/tamari, 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.
- Heat 1 Tbsp coconut 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 coconut 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 1 Tbsp coconut 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 kale and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
- Combine vinegar and remaining 1 Tbsp coconut aminos/tamari and ¼ tsp sesame oil in a small bowl.
- To serve, divide among bowls and arrange pork and vegetables over. Top each with some green onions and a spoonful of gochujang; drizzle with dressing. Best served over rice or cauliflower rice.
Calories: 363kcal | Carbohydrates: 16g | Protein: 33g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 1447mg | Potassium: 875mg | Fiber: 2g | Sugar: 9g | Vitamin A: 10175IU | Vitamin C: 44.1mg | Calcium: 98mg | Iron: 2.6mg
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