BBQ Kimchi Pork with Sweet Potato Veggie Spaghetti
Melt butter over medium-high heat in a 5-quart Dutch oven. Add pork tenderloin. Cook 3-4 minutes without moving, until pork releases from pan. Stir and cook 3-4 minutes longer, or until pork is browned on all sides. Transfer to small bowl.
Add oil to Dutch oven. Add mushrooms, and cook 5-7 minutes or until softened. Add rice vinegar and soy sauce. Cook 3-5 minutes, stirring constantly, until brown bits release from bottom and liquid is almost gone.
Stir in BBQ sauce. Heat to boiling, then gently stir in pork and sweet potato noodles. Reduce heat to low. Cover and cook 12-15 minutes, stirring occasionally until sweet potato noodles are crisp-tender.
Gently fold in spinach. Cook uncovered 30-60 seconds, stirring occasionally until spinach wilts. Top with kimchi and cilantro.
1 tablespoon butter
1 (1 1/4 lb) pork tenderloin trimmed, cut into 1-inch pieces
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
8 oz white button mushrooms sliced
1 cup sweet & spicy BBQ sauce
1 cup Chicken Stock
2 packages Crazy Fresh Sweet Potato Veggie Spaghetti
4 cups baby spinach
1/2 cup spicy kimchi
2 tablespoons Crazy Fresh Cilantro