Grilled Pork Tenderloin with Baby Bok Choy

Total Time:
2 hr 45 min
10 min
2 hr 10 min
25 min

4 to 6 servings

  • 1/4 cup mirin
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon sesame oil
  • 2 scallions, thinly sliced, plus more for garnish
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 3 cloves garlic, thinly sliced
  • One 3-inch piece fresh ginger, peeled and thinly sliced
  • 2 pork tenderloins
  • 1 1/2 pounds baby bok choy, halved lengthwise
  • Kosher salt
  • 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.

  • Heat a grill pan over medium-high heat.

  • 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.

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

  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...