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Asian Sticky Lime Pork Tenderloin with Garlic Bok Choy

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Juicy pork tenderloin marinated and roasted with a hot and sticky Asian Lime Glaze, served on a bed of jasmine rice and accented with garlic-soy steamed bok choy.

Ingredients

  • FOR THE PORK:
  • ¼ cups Low Sodium Soy Sauce
  • ¼ cups Honey
  • 2 teaspoons Grated Lime Zest
  • 3 Tablespoons Lime Juice
  • 1 whole Onion, Diced Finely
  • 2 Tablespoons Minced Or Grated Ginger
  • 2 cloves Garlic, Minced
  • ½ teaspoons Black Pepper
  • Hot Sauce, To Taste (optional)
  • 1 whole Pork Tenderloin (about 12 Oz)
  • 1 Tablespoon Vegetable Oil
  • _____
  • FOR THE BOK CHOY:
  • 1 Tablespoon Vegetable Oil
  • 3 cloves Garlic, Minced
  • 1 pound Baby Bok Choy, Bottoms Cut And Halved Lengthwise
  • 2 teaspoons Low Sodium Soy Sauce
  • 2 Tablespoons Low Sodium Chicken Broth

Preparation

Pork Tenderloin:

1. In a large glass bowl, whisk together soy sauce, honey, lime zest, lime juice, onion, ginger, garlic, pepper and hot sauce (if using). Taste and adjust lime, honey or hot sauce as needed for balance. Transfer marinade to a Ziploc bag and add pork. Seal and squish around to coat. Refrigerate for 1 hour (or up to 24 hours if you want to make ahead).

2. Drain pork, reserving marinade. In a large skillet, heat oil over medium-high heat; brown pork on all sides, about 3 minutes per side, to lock in juices. With pork in the pan, pour in marinade and bring to boil. Boil for about 1 minute. Transfer pork and marinade to a glass baking dish. (Note: using an ovenproof skillet will work too and eliminate the last step above.)

3. Roast pork in 400F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 18-21 minutes. I prefer my meat a little less rare so I opted for 21 minutes. Transfer to cutting board and tent with foil; let the meat “rest” for 5-10 minutes before slicing. Arrange on platter or plate and pour sauce on top.

Garlic Steamed Bok Choy

1. Heat a large, deep skillet over medium-high heat. Add oil and garlic and stir-fry until garlic is pale golden and fragrant. Work quickly and do not stop stirring or garlic will burn. Add half of the bok choy and stir-fry until wilted slightly, about 2 minutes. Add remaining bok choy and stir until all leaves appear wilted and bright green, about 2 more minutes.

2. Add soy sauce and chicken broth. Stir and cover with lid. Cook, stirring occasionally, until the bok choy is crisp, but tender, about 3 minutes.

One Comment

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whatsfordinnerannie on 5.19.2011

I tried this recipe last night and it was fantastic!! My husband kept saying this is the best food he’s had in a long time! Thanks for sharing your recipe!

3 Reviews

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Ernsk on 7.18.2018

I only made the pork and it was super delicious. Next time I’ll make the bok choy too! I marinated for about 6 hours and it was perfect.

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Kylee on 10.15.2011

COMPLETELY. AMAZING. I’m now a god in my household. Thank you for this recipe.

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whatsfordinnerannie on 5.19.2011

This was super quick and easy to make. I prepared the marinade in the morning and left the pork in it in the fridge. Then it was quick to cook for dinner and tasted awesome! My husband kept saying how good it is! I will definitely be making this one again.

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