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Grilled Pork Tenderloin with Baby Bok Choy

Prep Time
10 min
Cook Time
25 min
Yields
4 - 6 servings

Ree’s easy recipe for grilled pork tenderloin marries classic Asian flavours and ingredients.

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ingredients

¼
cup mirin
¼
cup low-sodium soy sauce
¼
cup rice wine vinegar
2
tbsp light brown sugar
1
tsp sesame oil
2
scallions, thinly sliced, plus more for garnish
¼
cup + 1 Tbsp vegetable oil
3
cloves garlic, thinly sliced
1
(3-inch piece) fresh ginger, peeled and thinly sliced
2
pork tenderloins
1 ½
lb(s) baby bok choy, halved lengthwise
kosher salt
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directions

Step 1

In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight.

Step 2

Heat a grill pan over medium-high heat.

Step 3

Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool.

Step 4

Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145ºF, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.

Step 5

Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bok choy along with 2 tablespoons water and cover. Steam until the bok choy is bright green and crisp-tender, 5 to 6 minutes. Serve alongside the sliced pork with the marinade sauce.

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