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This recipe for Asian Glazed Pork Tenderloin with Baby Bok Choy is a lower calorie version but doesn’t lack at all in flavor. The key is portion control and I’ll give you measurements for everything in the recipe card below. At just 386 calories, this quick skillet stir fry is ready in under 30 minutes!
Thin slices of pork tenderloin, baby bok choy and carrots are coated in that thick, sticky glaze and served with brown rice. It’s really delicious! Let me show you how to make it.
How to make Asian Glazed Pork Tenderloin with Baby Bok Choy
I split this recipe up into just a couple of steps and it’s best to have everything prepped and ready to go as this one moves quickly. Let’s start with marinating the pork.
How to prepare the pork tenderloin
I slice a pork tenderloin into thin medallions and marinate them in just a few tablespoons of the sauce for about 10 minutes.
CHEF’S NOTE: Be sure to just spoon the marinade onto the pork reserving the rest for the sauce so as not to cross contaminate.
Heat a small amount of oil in a skillet over medium high heat and brown the pork medallions on both sides, cooking it to 145 degrees. Remove to a plate to rest while we cook the vegetables.
How to prepare the veggies
Baby bok choy is super easy to find in most grocery stores these days. You’ll want to split them in half and rinse them. Submerging them in water works really well too. The smaller bok choy can be halved and the larger ones, cut into thirds or quartered.
In a large skillet over medium high heat, add a bit of oil and place the bok choy face down to get that golden brown color. Sprinkle thinly sliced carrots around the bok choy.
Once the veggies are crisp tender, add the pork back to the pan.
How to make the Asian sauce
I’m using a pretty generic sauce mixture but you can tweak the ingredients to suit your personal tastes. This one leans towards a Teriyaki flavor profile. I thought it suited the recipe well. It contains:
- Soy Sauce, I prefer low sodium
- Brown Sugar
- Rice Vinegar
- Garlic (minced or powder)
- Ginger (grated or ground)
- and Cornstarch, for thickening
Because of the cornstarch, this sauce thickens VERY quickly so don’t walk away from it. Stir until it’s as thick as you like it.
Doesn’t that look yummy?
For more of my asian-inspired recipes, click HERE…
Did you make my Asian Glazed Pork Tenderloin with Baby Bok Choy? Leave a comment below and let me know what you thought. You can also tag me on Instagram @aimee_stock I love seeing your creations 🙂
Asian Glazed Pork Tenderloin with Baby Bok Choy RECIPE
- 1 Non Stick Skillet OR Wok
FOR THE PORK MARINADE / SAUCE:
- 6 oz Pork Tenderloin
- 1/4 c Soy Sauce I prefer low sodium
- 1/4 c Brown Sugar
- 2 tbsp Water
- 1 tbsp Rice Vinegar
- 1 1/2 tsp Cornstarch for thickening
- Garlic fresh minced or powder, to taste
- Ginger freshly grated or ground, to taste
FOR THE VEGGIES:
- 2 small Baby Bok Choy washed and sliced in halves (if small) or quarters (if larger)
- 1 medium Carrot peeled and sliced thin on a bias
- 1/2 medium Green Onion white and light green part, sliced
FOR SERVING / GARNISH:
- 1 c Brown Rice cooked
- pinch Sesame Seeds white, black OR both
- 1/2 medium Green Onion green part, sliced
TO MAKE THE PORK MARINADE / SAUCE:
- Slice the pork tenderloin into medallions. Most come as 24 oz, this is about 6 oz per serving. Place slices into a small bowl.
- Whisk together the ingredients for the marinade, spoon 3 tablespoons over the pork and reserve the remaining marinade to make the sauce later.
- In a hot skillet or wok over medium high heat with a small amount of oil, brown the pork on both sides and until a thermometer reads 145 degrees. Remove the pork to a plate to rest while we make the veggies.
TO MAKE THE VEGGIES:
- Wipe the skillet clean and add a bit more oil. Place the bok choy cut side down and cook for a few minutes before adding the sliced carrots. At this time, add the white and light parts of a green onion, reserving a few for garnish.
TO MAKE THE SAUCE:
- Add the remaining marinade and cook until thickened. This should take just a minute or so. Do not over cook.
- Serve immediately over cooked brown rice and garnish with the reserved green onion and sesame seeds.