Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 30 mins Total Time: 1 hr
INGREDIENTS (marinade)
2 pounds pork tenderloin
6 tablespoons hot chili paste - sambal oelek
2 tablespoons light brown sugar
1 2" piece ginger, peeled, finely grated
4 garlic clove, finely grated
6 tablespoons soy sauce, divided
2 tablespoons toasted sesame oil, divided
3 tablespoons vegetable oil
Kosher salt
INGREDIENTS (toppings)
6 medium carrots - julienned
1 bunch kale - ribs and stems removed, leaves thinly sliced
1 bunch thinly sliced scallions
½ cup of crushed peanuts - roasted and salted
4 cups steamed white rice
Gochujang - for serving (Korean hot pepper paste)
INSTRUCTIONS
1. Preheat oven to 425 °F. Freeze pork tenderloin until firm around the edges, 30–45 minutes.
2. While pork is freezing combine chili paste, brown sugar, ginger, garlic, soy sauce, and sesame oil in a medium bowl. Thinly slice pork with a long sharp knife. Add to marinade and mix thoroughly to ensure even coating. Let sit at least 10 minutes and up to 2 hours.
3. Spread the julienned carrots out evenly on the sheet pan and place into the oven for 15 minutes or until all moisture is removed from the carrots. Once the moisture has been removed from the carrots remove from oven and toss carrots with olive oil, salt and pepper and place back into the oven for an additional 15 minutes or until the edges are browned.
4. Heat a large nonstick skillet over medium-high. When pan 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 remaining pork.
5. Heat a skillet with a small amount of water in it, add kale, and then cover. Cook the kale until it turns a bright green, remove from pan and place into a bowl.
6. To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions, crushed peanuts, and a spoonful of gochujang.