Ingredients

• 1 (1 1/4-lb.) pork tenderloin
• 3 Tbsp. sambal oelek
• 2 Tbsp. light brown sugar
• 1 (1") piece ginger, peeled, finely grated
• 1 garlic clove, finely grated
• 3 Tbsp. soy sauce, divided
• 2 1/4 tsp. toasted sesame oil, divided
• 3 Tbsp. vegetable oil, divided
• Kosher salt
• 2 medium carrots, peeled, sliced
• 1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
• 1 Tbsp. seasoned rice vinegar
• Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)

Instructions

1. Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.
2. Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
3. Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.
4. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.
5. Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
6. Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.
7. Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.