Try this Grilled Pork Tenderloin w/Baby Bok Choy recipe, or contribute your own.
Suggest a better descriptionSource: Recipe from The Pioneer Woman
1) In a 9x13 baking dish, whisk together the mirin, soy sauce, 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 marinade 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 145 degrees, 10-12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.
5) Heat the remaining 1 tbl. 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 tbl. water and cover. Steam until the bok choy is bright and tender-crisp, 5-6 minutes. Serve alongside the sliced pork with the marinade sauce.
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Serving Size: 1 Serving (587g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 576 | ||
Calories from Fat: 210 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 164.1mg | 50 % | |
Sodium 192.6mg | 7 % | |
Potassium 2281.2mg | 60 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 24.8g | ||
Protein 58.9g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 576
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