Receta Chinese Pork Tenderloin with Bok Choy
Chinese Pork Tenderloin with Bok Choy
A few months ago I went to my first Pampered Chef party in about 10 years. Wow, so much has changed since the last time I went to one. The good thing about the products is that most of them I still have from the last parties I went to years ago and use to this day, so what’s a girl to buy but a new cookbook! Actually my mom bought the cookbook that this recipe is out of and I’m so happy she shared it, because this meal was outstanding…
Chinese Pork Tenderloin with Bok Choy
INGREDIENTS:
- 1 tablespoon fresh ginger root-grated*
- 1/4 cup ketchup
- 1/4 cup hoisin sauce
- 1/4 cup reduced sodium soy sauce
- 1/4 cup honey
- 3 garlic cloves- pressed
- 1-2 pounds pork tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound bok choy-sliced
- 1 cup baby portobella mushrooms-sliced
DIRECTIONS:
Heat grill pan over medium heat for 5 minutes. Meanwhile for the glaze, grate ginger combine it with ketchup, hoisin sauce, honey and garlic; mix well. Season pork with slat and pepper. Lightly spray pan with vegetable oil and cook pork 15-18 minutes or until thermometer reads 155 degrees, turning occasionally. Place 1/4 cup of the glaze in a small bowl. During last 2 minutes of cooking, brush pork with glaze. Remove pork to cutting board and tent with foil for about 5 minutes.
Meanwhile, place bok choy and mushrooms with 1/4 cup of the remaining glaze in skillet and toss to coat. Cover and cook over medium-high heat 3-4 minutes or until bok choy is tender. Slice pork into 3/4 inch slices; serve with bok choy mixture and remaining glaze.
*Buy a whole root of ginger and freeze what you don’t use for the next recipe
**Recipe from 29 Minutes to Dinner, Volume 2-Pampered Chef