| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup mirin
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced, plus more for garnish
- 1/4 cup plus 1 tablespoon vegetable oil
- 3 cloves garlic, thinly sliced
- One 3-inch piece fresh ginger, peeled and thinly sliced
- 2 pork tenderloins
- 1 1/2 pounds baby bok choy, halved lengthwise
- Kosher salt
Instructions
- 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.
- Heat a grill pan over medium-high heat.
- 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.
- Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 368 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 37 g |
| Cholesterol | 109 mg |
| Sodium | 781 mg |
Reviews
I use Food Network recipes often and I must say my family raved about this one. Definitely one of our favorites. I served this with a side of jasmine rice.
One of my favorite recipes! Have made this several times, love it.
Made just as written and it was amazing! Really easy to put together. I will definitely make this again.
I made this with chicken and rice and my picky kid asked for seconds of the chicken. My husband and I devoured the bok choy. I didn’t have mirin and reduced the vegetable oil to 2 T. I also didn’t have 2 hours to marinate and baked the meat instead of grilling but it was tasty. Great marinade for other dishes.
I didn’t have a grill pan so I did this on my outdoor grill. Absolutely AMAZING!!
This was fantastic! I love bok choy and now my family does too. Very easy and it impressed my guests!
Great flavor, but cooking time was way off – the pork was just flat out raw in the middle. Had to put it in the oven to finish so we had to eat the bok choy separately (since it was ready) – will keep this is mind for next time.
Most excellent!
I marinaded the pork overnight and it is super flavorful. This recipe will be my new go-to!
This is hands down the best pork. I have made it 4 times in a month it’s so good. I usually sear it in a cast iron skillet or on a grill pan and then finish by roasting it in the oven. It is fork tender every time. We have had it with the bok Choy which was fabulous and also in a Korean rice bowl which is our favorite. Absolutely fabulous!!!