Brined Pork Tenderloin with Kimchi and Apples
Tender brined pork tenderloin gets seared and roasted alongside tangy kimchi and sweet apple chunks in this Korean-inspired one-skillet dinner. The kimchi brine does double duty, first tenderizing the pork during a quick 2-hour brine, then deglazing the pan to create savory depth. Sweet-tart apples balance the fermented heat while butter adds richness to the pan juices. Perfect for weeknight dinners when you want something special but approachable, this dish bridges Korean flavors with familiar techniques.
Ingredients
- ⅝ cup water
- ⅓ cup kimchi brinesauerkraut1:1vegetarian
milder flavor
- 2 teaspoons kosher salt
- 1 pounds pork tenderloin
- 1 ½ tablespoons canola oil
- 1 ⅓ cups kimchi, roughly choppedsauerkraut1:1vegetarian
milder flavor
- 2 medium apples, cored and cut into 3/4-inch chunks
- 2 tablespoons unsalted butter, cut into pieces
Instructions
- 1
Add water, kimchi brine, and salt to bowl or plastic bag and stir
- 2
Add pork tenderloin ensuring full submersion
- 3
Cover and brine in refrigerator for at least 2 hours or up to 12
- 4
Remove pork from liquid and pat dry
- 5
Heat oven to 400°F
- 6
Set large cast-iron skillet over medium-high heat
- 7
Add canola oil when pan is hot and swirl until shiny
- 8
Add pork tenderloin and brown on all sides, turning as needed, about 6 minutes total
- 9
Add kimchi and apples, distributing evenly on either side of tenderloin
- 10
Pour kimchi brine over kimchi and apples
- 11
Sprinkle butter pieces on top
- 12
Transfer skillet to oven
- 13
Roast for 12 to 15 minutes until center registers 140° to 145°
- 14
Flip meat halfway through and stir kimchi and apples
- 15
Let rest in hot skillet for few minutes
- 16
Transfer to carving board and slice
- 17
Nestle slices on top of kimchi and apples and serve hot
Tips
Curve the tenderloin if needed to fit your skillet - it will still cook evenly and brown properly.
Save extra kimchi brine from the jar for marinades or salad dressings - it keeps for weeks refrigerated.
Let the pork rest in the hot skillet to redistribute juices and keep everything warm for serving.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Brine pork up to 12 hours ahead; reheat gently in oven
Serve immediately while hot with rice or crusty bread
Common Mistakes
Pat pork completely dry after brining to avoid steaming during searing
Use cast-iron or heavy oven-safe skillet to avoid warping at high heat
Let pork rest before slicing to prevent juice loss
Substitutions
milder flavor
FAQ
Can I use regular cabbage instead of kimchi?
Regular cabbage won't provide the fermented flavor or brine needed for this recipe. Try sauerkraut as the closest substitute, though the flavor profile will be different.
What if I don't have time to brine the pork?
You can skip brining but season generously with salt 30 minutes before cooking. The meat won't be as tender or flavorful as the brined version.
How long will leftovers keep in the refrigerator?
Store covered leftovers up to 3 days. Reheat gently in a 300°F oven to avoid drying out the pork.