Recipe: Korean Pork with Spinach and Rice
Savor the flavors of Korea with this pan-roasted pork coated with a garlicky soy sauce glaze accompanied by a rice-and-spinach mix.
- 3/4 pound pork tenderloin
- 2 teaspoons sesame oil
- >> Marinade:
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ground ginger
- Dash freshly ground black pepper
- >> Spinach and rice:
- 1/2 cup uncooked white rice
- 1 cup bean sprouts
- 1-1/2 cups water
- 2 cups washed, ready-to-eat spinach
- 2 teaspoons sesame oil
- Salt and freshly ground black pepper, to taste
Remove visible fat from pork and cut into 1-inch slices. Place in a sealable plastic bag.
Combine marinade ingredients and add to bag. Seal bag and gently shake. Marinate in refrigerator.
Meanwhile, make rice: Place rice, bean sprouts and water in saucepan. Bring to boil, then reduce heat and simmer until water is absorbed and rice is cooked, 10-15 minutes. Add spinach; stir to wilt leaves. Add sesame oil, salt and pepper. Toss well.
Remove pork from marinade, reserving marinade. Heat sesame oil in a medium-size nonstick skillet over medium-high heat and saute pork 5 minutes. Remove to a plate.
Add reserved marinade to skillet and cook 3 to 4 minutes. Spoon sauce over pork. Serve with rice. Serves 2.
Approximate nutritional information, per serving: 523 calories, 15.5 g total fat, 3 g saturated fat, 108 mg cholesterol, 44.3 g protein, 51.9 g carbohydrate, 2.5 g fiber, 378 mg sodium.