1 (about 1 lb) small park tenderloin
1 Tbsp canola oil
1 cup kimchi, chopped
3 mini cucumbers
2 Tbsp rice vinegar
1 (15.9 oz) package Whole Grain Brown Rice
1. Thinly slice the pork tenderloin.
2. In a 12-inch nonstick skillet, heat the oil on medium-high. Add the pork and season with salt. Cook 5 min., until browned, stirring occasionally. Add the kimchi and cook 3 min., until pork is cooked, stirring often.
3. Meanwhile, thinly slice the cucumbers and place in a medium bowl. Add the rice vinegar and toss. Heat the brown rice according to package directions.
4. Divide the rice among 4 serving bowls. Top with pork mixture and cucumbers. Drizzle any remaining rice vinegar at bottom of bowl on top of rice bowls.
Items available from Oakmont Farmer’s Market 4/11:
-Pork tenderloin is available from Lindenhof Farms
-Kimchi is available from New-Bee Ranch