Friday, July 1, 2016

Pork Tenderloin with Bok Choy

From the kitchen of One Perfect Bite...If you enjoy food with an Asian flair, you are in for a treat. This simple yet delicious dish is perfect for a summer night. It is light, in taste and calories, not terribly expensive to make, and you can have it on the table in about 30 minutes. I do have one caution to share with you. You will want to avoid overcooking the bok choy. I think you will find it helpful to separate the stalks into piles of white and green. The crunchy portion of the stalks will need to simmer for two or three minutes, but the green and leafy portions need only a dunk and should cook just until they are wilted. I like to cook the rice I serve with this dish before I actually begin to cook the pork. That way I can get the pork to the table while the bok choy is still crisp and its leaves are a vibrant green. I do hope you'll give this Asian inspired dish a try. It's hard to fault a dish that is so easy to make. It is one of my favorite weeknight meals and I think your family will enjoy it as much as mine does. Here is how it is made.

Pork Tenderloin with Bok Choy...from the kitchen of One Perfect Bite

2 tablespoons vegetable oil
1-1/2 pounds (2 small) pork tenderloin, trimmed and cut crosswise into 1-inch slices
1/2 cup chicken, stock
1 tablespoon granulated sugar
1/4 cup soy sauce
3 green onion, thinly, sliced, divided use
2 cloves garlic, minced
6 thin slices gingerroot, or 1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
pinch each ground cloves and black pepper
6 cups coarsely chopped bok choy, (6 to 8 stalks bok choy or 1 pound baby bok choy)
2 teaspoons cornstarch


1) Heat oil in a heavy bottomed skillet. When almost smoking, add pork and cook until lightly browned, 2 to 3 minutes per side.
2) Add stock, sugar, soy sauce, two sliced green onions, ginger, garlic cinnamon, cloves and pepper to pan and bring to a boil. Cover and simmer over medium-low heat for 6 minutes, turning once, or until pork is done.
3) Increase heat to high and return contents of pan to a boil. Stir in bok choy and cook for just 2 minutes more. Dissolve cornstarch in 2 teaspoons water and add to pan and cook, stirring, for 1 minute, or until thickened and bok choy is tender-crisp. Serve sprinkled with remaining green onions. Yield: 4 servings.

Follow Me on Pinterest                    

                                     Older Posts

                      One Year Ago Today:                                                Two Years Ago Today:
                Man-Sized Beef Sandwiches                                       Parmesan and Zucchini Bread

                Three Years Ago Today:                                                 Four Years Ago Today:                                         Summer Pudding                                                                  Spaghetti 101


Nickie Jim said...

I think using Swiss Chard would also be good in this recipe. I'll give it a try when we get home.

Clara Brito said...

Que bom aspecto.
Levo essa receita comigo.


David said...

Mary, Very interesting recipe... I like the ingredients and we'll have to give it a try! Take Care, Big Daddy Dave

Monica said...

I wanted to thank you for such a great recipe! Made this last night and it came together so fast (even fast because I measured out my spices and liquids ahead of time). I added some shredded carrot and mushrooms too and it was delicious. We'll definitely be making this more often.

Related Posts with Thumbnails