This dish has quickly become a favourite at my house and it's on now regular rotation, some of the other staff have started making it too (Bonni's kids told her it's their favourite way to eat pork tenderloin)! I find the original recipe VERY spicy though, so I've included my modifications in the recipe.

Try pairing this with an off-dry Riesling to cut the heat or with a chilled, light-bodied red!



1 1¼-lb. pork tenderloin

3 Tbsp. hot chili paste (such as sambal oelek) (I personally cut this in half as I am extremely sensative to spice!)

2 Tbsp. light brown sugar (And I used 3 Tbsp, again, because of the heat!)

1 x 1" piece ginger, peeled, finely grated

1 garlic clove, finely grated

3 Tbsp. soy sauce, divided

2¼ tsp. toasted sesame oil, divided

3 Tbsp. vegetable 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

Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)


Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.



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


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.


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.


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.


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


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.