Spicy pork bowls with greens from Bon Appétit Magazine, May 2019: The Travel Issue (page 26)

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Notes about this recipe

  • Eat Your Books

    Recipe appears online as "Spicy pork tenderloin bowl with greens and carrots."

  • Grywhp on January 26, 2025

    This makes regular appearances at the dinner table. Well balanced with a nice spice. Did not need gochujang, but dressing in recipe is key. I used spinach for the greens.

  • anya_sf on September 28, 2019

    The pork was super flavorful, although a little spicy for my son. I might have sliced it too thinly, as I had to cook the pork in 3 batches. Wiping out the skillet between batches is essential since the marinade burns easily. While I appreciate that this recipe only requires one pan, the vegetables might have been easier to stir fry in a wok. We did not need gochujang with this as it was flavorful and spicy enough as is. Very tasty, would make again, but with extra veggies.

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