Tender and Delicious Pork Tenderloin Jangjorim
Tender and Delicious Pork Tenderloin Jangjorim
How to Make Non-Salty Pork Tenderloin Jangjorim, a Simple and Healthy Dish
Introducing a pork tenderloin jangjorim recipe that is exceptionally tender and delicately flavored. Pork tenderloin is high in protein and low in fat, making it a healthy choice. It keeps well in the refrigerator for several days, making it a perfect side dish for meal prep. Enjoy this savory and satisfying condiment that pairs perfectly with rice.
Main Ingredients- 550g pork tenderloin
- 1-2 handfuls of Korean green chili peppers (kkwari gochu)
- 12 whole garlic cloves
Jangjorim Sauce- 600ml water
- 9 Tbsp soy sauce (for soup or stir-fry)
- 2 Tbsp cooking wine (mirin or similar)
- 1.5 Tbsp sugar
- 1.5 Tbsp corn syrup or rice syrup
- 600ml water
- 9 Tbsp soy sauce (for soup or stir-fry)
- 2 Tbsp cooking wine (mirin or similar)
- 1.5 Tbsp sugar
- 1.5 Tbsp corn syrup or rice syrup
Cooking Instructions
Step 1
Soak the fresh pork tenderloin in cold water for 30 minutes to remove any blood. Properly draining the blood is key to preventing any gamey taste and ensuring a clean flavor.
Step 2
While the pork is soaking, wash the Korean green chili peppers under running cold water. Trim off the stems for a neater appearance and better texture.
Step 3
After soaking for 30 minutes, blanch the pork tenderloin in boiling water for 10 minutes. This step further removes any residual impurities and helps tenderize the meat.
Step 4
Now, let’s prepare the jangjorim sauce. In a pot, combine 600ml water, 9 Tbsp soy sauce, 2 Tbsp cooking wine, 1.5 Tbsp sugar, and 1.5 Tbsp corn syrup. Bring this mixture to a boil over high heat.
Step 5
Once the sauce is boiling, add the blanched pork tenderloin and 12 whole garlic cloves. Continue to boil over high heat for 5 minutes. This helps to sear the surface of the meat, locking in the juices.
Step 6
After 5 minutes, reduce the heat to medium and cover the pot. Let it simmer gently for 10 to 15 minutes, allowing the pork to absorb the flavors of the sauce. Check occasionally to prevent burning.
Step 7
Once the pork has absorbed the flavors (after 10-15 minutes), remove the meat from the pot and let it cool slightly. It’s best to let it cool down a bit before shredding, so it doesn’t fall apart.
Step 8
In the same pot with the remaining sauce, add the prepared Korean green chili peppers. Cover the pot and cook for just 3 minutes. Cooking them briefly keeps them slightly crisp and prevents them from becoming too soft.
Step 9
Prepare the cooled pork for serving. You can either shred it by hand following the grain of the meat, or slice it into bite-sized pieces using scissors or a knife. Adjust to your preference.
Step 10
Return the prepared pork to the jangjorim sauce. Keeping it submerged in the sauce will prevent the meat from drying out. Once completely cooled, store it in the refrigerator.
Step 11
Your delicious, non-salty, and tender pork tenderloin jangjorim is ready! This is a wonderful side dish that everyone will love. Enjoy!
