Eat.Fit.Be.Fit. – Korean Pork Tenderloin


Good Evening my wonderful readers! I know it’s been awhile since I have written to all of you, please forgive my absence. It’s been a crazy Fall season, and I must say I have really missed writing these blogs, and sharing my meals with all of you! So I will be back at it, just on a very intermittent basis. I would like to also open up these blogs to anyone who is searching for a specific recipe and isn’t sure how to implement them in. I can either give it a try myself, or send you some ideas, as you inquire 🙂

The recipe this week was an oldie but a goodie. My mother was in town, and bought a HUGE pork tenderloin, and while I don’t normally eat pork, I was excited to have this recipe again. I have been battling a bit of a cold, and needed a bit of a detox, so this was just the thing I needed. Turmeric is something I have always added to my recipes not just for flavor and color, but for all of its anti-inflammatory properties! It’s a natural antioxidant, and while there isn’t a ton of research on it, it claims to help with chronic disease. But that’s not my reason for using it. The flavor and color is the primary win here. I sprinkled some turmeric in each of the pieces of the dish! It all goes down the same shoot anyways, right?

How did I know this recipe was so good? I just so happen to wake up to a kitchen full of fully licked and chewed aluminum foil pieces! My dogs apparently loved it too 😛 Jen wasn’t super happy about the clean up though, but at least they were cute.

Just when you think you don’t have a fun recipe in your back pocket just in case, now you have one to bring to the table! This is a well balanced meal, with all the right fixin’s. And best thing yet? You can mix and match with a lot of other things. Instead of pork, maybe use chicken; instead of cauliflower, maybe it’s green beans? And instead of quinoa, what about brown rice or cauliflower rice? The options are endless.

You’re probably wondering how I prepared the quinoa and cauliflower. It was a cinch! Quinoa is prepared just as a normal grain “al dente”. Then added some turmeric to add some color. The cauliflower had parsley and turmeric for a bomb flavor combo. Then it was cooked right with the tenderloin in the oven. Bon appetit!

Korean Style Pork Chops

Prep Time: 3 mins
Cook Time: 20 mins
Total Time: 23 mins
Calories423 kcal
  • 4 pork chops
  • 1 tbsp olive oil
  • 1/4 cup soy sauce (low sodium)
  • 2 tbsp honey
  • 4 cloves garlic minced
  • 1 tsp sesame oil
  • 1 tsp ginger minced
  • 2 tsp sriracha sauce
  • black pepper to taste

If your pork chops are not very thick, mine were about 1 inch in thickness, you might not need to finish cooking them in the oven.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

PDF Download (newsletter)

This field is for validation purposes and should be left unchanged.

Trending Posts

Free 90-day Virtual Wellbeing Challenge

This field is for validation purposes and should be left unchanged.

Sign Up for Our Updates

Want to stay up to date on the AFS community? or want to get the latest workout trends and tips directly to your email? Join Our Newsletter.

This field is for validation purposes and should be left unchanged.
Skip to content