Grilled Pork Tenderloin with Baby Bok Choy
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 368
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 37
- Cholesterol
- 109
- Sodium
- 781
- Total: 2 hr 45 min (includes marinating and resting times)
- Active: 35 min
Ingredients
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
Directions
- 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.