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Pork Steak With Kimchi And Apples » Simple And Healthy Recipe! ✅

Tenderloin is the most sought after cut of pork, probably because it is the leanest cut of pork. But this also means that it is difficult to cook. While pork shoulder can stay in the oven for an hour longer than expected and still be delicious (honestly, maybe even better), pork tenderloin goes from so-so to chalky in minutes. A wet brine is an easy way to avoid this. While salt and water are classic, there’s nothing stopping you from switching to feta liquid or pickle juice or, in this case, kimchi brine. This additional ingredient is as bright in color as it is in flavor, equally tangy, salty, and funky. Diluting it with a little salt water it becomes a brine for pork loin. And since we’re already using kimchi brine, we could use kimchi as well. This is sautéed and then roasted alongside the pork, with chopped apples for a very welcome sweetness. Adding more kimchi brine to the pan (with a bit of butter for richness and shine) produces a no-fuss sauce. This is perfect for soaking bread, polenta, or rice. It’s also extra insurance in case you leave the steak in the oven for too long. A quick note on apples: pretty much any variety works here. Your best bet is something on the sweeter side (since the rest of the dish is very salty), which holds up well once cooked. Honeycrisp, Pink Lady, and Jonagold are great options. —Emma Laperruque

  • Pork tenderloin and brine
  • 2/3 cup of water

  • 1/3 cup kimchi brine

  • 2 teaspoons kosher salt

  • 1 to 1 1/2 pounds pork tenderloin

  • kimchi and apples
  • 1 1/2 tablespoons canola oil

  • 1 1/3 cups coarsely chopped kimchi (if your kimchi starts out coarse, scale it down to 1-inch pieces)

  • 2 medium apples (about 12 ounces total), cored and cut into ¾-inch pieces

  • 1/3 cup kimchi brine

  • 2 tablespoons unsalted butter, cut into chunks

  1. Salt the pork tenderloin: Add the water, kimchi brine, and salt to a bowl or plastic bag and mix. Add the pork tenderloin, making sure it is completely submerged. cover or close Salt in the refrigerator for at least 2 hours or up to 12.

  2. When the pork is cooked, remove it from the liquid and pat it dry. Heat oven to 400°F.

  3. Place a large cast iron skillet on the stove over medium-high heat. When the skillet is hot, add the canola oil and stir until shimmering. Carefully add the pork tenderloin – it will splatter a bit; if you have to curve the steak to fit in the pan, that’s fine. Brown on all sides, about 6 minutes total, turning if necessary. Now add the kimchi and apples, distributing them evenly on both sides of the fillet. Pour the kimchi brine over the kimchi and apples, then sprinkle with bits of butter. Place the pan in the hot oven.

  4. Grill pork tenderloin and accessories for 12-15 minutes, or until center of pork registers 140°-145° (a little pink in center is okay, means not dry). Flip the meat in half and quickly mix in the kimchi and apples, so they all cook evenly.

  5. When the meat is cooked, let it sit in the hot skillet for a few minutes, then transfer to a cutting board and slice. Arrange slices over kimchi and apples and serve hot.

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