Kimchi Fried Rice with Pork Tenderloin | Living By Design

Ingredients

Instructions

Set a large, 12-inch skillet or wok over medium heat and add 2 tablespoons of the vegetable oil to the pan. When oil starts to shimmer, add the SPAM, onions and yellow onions. Cook, stirring occasionally, until the onions start to caramelize, about 3-4 minutes. Add the kimchi to the pan to cool things down and cook the kimchi until it is heated through, about two minutes. Add the butter and the red pepper paste. Stir well until both are incorporated.
Add the rice, breaking up any clumps with a wooden spoon. Stir until it is evenly mixed in with the kimchi. Pour the sesame oil on top of this mixture. Spread the rice and kimchi out as much as possible in an even layer and let cook for a few minutes until it gets a little crispy on the bottom. Turn off the heat and divide the mixture between four bowls.
Pour the remaining one tablespoon of oil into a non-stick skillet set over medium-high heat. When shimmering, crack in the eggs, cover the skillet, and cook until the whites have set. When each is done, use a spatula and set one egg on top of each bowl of rice. Garnish with the crushed green tops of the scallions, the seaweed and the toasted sesame seeds.

Serve immediately.

Preheat grill to high.
In a food processor combine garlic, onion, mustard, apple cider vinegar, basil, oregano, paprika, salt, and olive oil. Process until a paste form. Place tenderloin in a bowl and cover with mustard rub. Use a knife to make small 1-inch pockets all over the tenderloin stuffing it with the rub.
Place the tenderloin on the grill and immediately turn the flame off under the tenderloin, leaving the rest of the burners on. The tenderloin will then cook over indirect heat for 30 minutes, turning every 8 to10 minutes to evenly brown.
Remove pork from grill and let rest a few minutes.
While your pork is cooking, make the apricot dipping sauce. Whisk together preserves, chopped pickled jalapenos, and juice in a small bowl. Slice tenderloin into 1/4-inch slices and serve with dipping sauce.

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