Grilled Pork Tenderloin with Baby Bok Choy

  • prep time10 min
  • total time 35 min
  • serves 4 - 6

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

235 Ratings
Directions for: Grilled Pork Tenderloin with Baby Bok Choy


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


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.

2. Heat a grill pan over medium-high heat.

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.

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.

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.

See more: Asian, Grill, Main, Pork, Vegetables

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