Asian Glazed Pork Tenderloin with Baby Bok Choy RECIPE
Asian Glazed Pork Tenderloin with Baby Bok Choy
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: asian
Servings: 2servings
Calories: 386kcal
Equipment
1 Non Stick Skillet OR Wok
Ingredients
FOR THE PORK MARINADE / SAUCE:
6ozPork Tenderloin
1/4cSoy SauceI prefer low sodium
1/4cBrown Sugar
2tbspWater
1tbspRice Vinegar
1 1/2 tspCornstarchfor thickening
Garlicfresh minced or powder, to taste
Gingerfreshly grated or ground, to taste
FOR THE VEGGIES:
2smallBaby Bok Choywashed and sliced in halves (if small) or quarters (if larger)
1mediumCarrotpeeled and sliced thin on a bias
1/2 mediumGreen Onionwhite and light green part, sliced
FOR SERVING / GARNISH:
1cBrown Ricecooked
pinchSesame Seedswhite, black OR both
1/2mediumGreen Oniongreen part, sliced
Instructions
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.
TO SERVE:
Serve immediately over cooked brown rice and garnish with the reserved green onion and sesame seeds.