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.
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
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.