Pork Tenderloin Stir-Fry with Kimchi

Netflix has been surprising me mightily with their movies lately.  I can send up some rave reviews for Kodachrome (Ed Harris, Elizabeth Olsen, Jason Sudeikis) and The Two Popes (Anthony Hopkins and Jonathan Pryce).    I have Marriage Story and The Laundromat on the watch list.   Obviously, there’s The Irishman.  (I’m a bit undecided on this one.)

But, today, I want to specifically talk about Always Be My Maybe with Ali Wong.  It is the January film pick for Food ‘n Flix and it is hilarious.   Wong plays a celebrity chef who wrestles with fame, fortune, a creepy (but über handsome) fiance, and the obligatory old high school flame.  

I love Wong’s character (Sasha) and her comedic timing is impeccable.  (She rocks some frames, too.)  The high school sweetheart, played by Randall Park, is a lovable slacker.   There’s the typical rom-com formula working here but I still enjoyed the film.

How could you not love a movie where Keanu Reeves plays an over-the-top version of himself.  (Or is it over-the-top?)  Seriously, his scenes were some of the funniest of the whole film.

What to make, what to make?   (I was trying to figure out how to utilize headphones but I just wasn’t creative enough.  That’s another nod to Keanu’s character.)

OK, all of this food is too frou-frou and weird for me.   I originally felt compelled to make Kimchi Jigae, a comfort food that Sasha moves to elevated cuisine.    If you’re interested, this was the recipe I was going to use.  Then, one Saturday I was watching Milk Street and I decided this recipe might be even more delicious.


Stir-Fry Pork Tenderloin with Kimchi

Recipe found here.


  • 1 lb. pork tenderloin, trimmed of silver skin
  • 2 1/2 c. kimchi, well drained (reserve 2 T. of kimchi “juice”)
  • 2 1/2 T. soy sauce, divided
  • sea salt and fresh ground black pepper
  • 3 T. grapeseed oil
  • 8 oz. fresh shitake mushroom caps, sliced
  • 3 large garlic cloves, thinly sliced
  • 3 T. mirin*
  • 1 T. toasted sesame oil
  • 2 T. toasted sesame seeds
  • 1 bunch scallions, thinly sliced


  1. Cut the tenderloin in half lengthwise, then slice each half crosswise about ¼ inch thick. In a medium bowl, stir together the pork, 1 tablespoon of the kimchi juice, 1 tablespoon of the soy sauce and ½ teaspoon pepper.
  2. In a 12-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes.  Transfer to a clean bowl.
  3. In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke. Add the mushrooms and ½ teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes. Stir in the remaining 1 tablespoon oil and the garlic and cook until fragrant, about 1 minute. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
  4. Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1½ tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes. Stir in the sesame oil, half of the sesame seeds and half of the scallions. Transfer to platter and sprinkle with the remaining scallions and sesame seeds.
  5. Serve with long grain brown rice.

*I forgot to buy mirin so I used some sweetened white wine.

This was so delicious.   The pork was fork tender.   I will make this again!   I would not recommend using any other mushroom.  Seek out the shitakes!

Camilla is hosting this round.  You can read her announcement post here.   Thanks, Camilla!  This was a fun round.

Join the FnF crew in February when Heather at All Roads Lead to the Kitchenis hosting Nina’s Heavenly Delights.


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