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Picture of Pork Tenderloin with Kale and Kimchi
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1109 kcal 55 %
  • Fat 52 g 80 %
  • Saturated 10 g 48 %
  • Carbs 14 g 5 %
  • Fiber 8 g 34 %
  • Protein 139 g 279 %
  • Cholesterol 420 mg 140 %
  • Sodium 2207 mg 92 %
  • Calcium 315 mg 31 %
  • Magnesium 231 mg 55 %
  • Potassium 4163 mg 89 %
  • Iron 9 mg 48 %
  • Zinc 13 mg 117 %
  • Phosphorus 1704 mg 243 %
  • Vitamin A 191 µg 21 %
  • Vitamin C 70 mg 77 %
  • Thiamin (B1) 6 mg 537 %
  • Riboflavin (B2) 3 mg 195 %
  • Niacin (B3) 44 mg 275 %
  • Vitamin B6 5 mg 403 %
  • Folate equivalent (total) 115 µg 29 %
  • Vitamin B12 3 µg 140 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 8 mg 55 %
  • Vitamin K 480 µg 400 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pork Tenderloin with Kale and Kimchi

Ingredients

  • 1 pork tenderloin (about 1 ½ lb.)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • ½ small bunch kale, ribs and stems removed, leaves coarsely chopped (about 3 ½ cups)
  • 1 cup chopped kimchi
  • 1 tablespoon reduced-sodium soy sauce

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