Grilled spicy pork tenderloin with baby bok choy
Heat comes at you two ways in this pork-centric recipe: from the smoky grill and a spicy drizzle of Asian-style chili garlic sauce. Since your grill’s already on, use it to cook the veggies that accompany the meat for the most delicious kind of multitasking.
1½ tsp(s), diivded
Uncooked pork tenderloin
1 pound(s), trimmed
Baby bok choy
6 head(s), halved lengthwise
Toasted sesame oil
Asian garlic sauce
1 tbsp(s), plus more for serving
- In a small bowl, combine 1 tsp salt, the garlic powder, cumin, chili powder, and black pepper. Rub the mixture all over the pork.
- In a large bowl, toss the bok choy with the oil. Season with the remaining 1⁄2 tsp salt.
- Coat a grill rack with cooking spray and preheat one side of the grill to high. Grill the pork until browned all over, 3 to 4 minutes per side. Move the pork to the cooler side of the grill. Cover and grill until an instant-read thermometer inserted into the center registers 145°F, turning occasionally. Transfer to a plate and let rest for 5 minutes.
- While the pork rests, arrange the bok choy, cut-side down, on the hot side of the grill. Cook until the leaves are lightly charred, 3 to 4 minutes. Transfer to the cooler side of the grill. Cover and grill until the stems are tender, about 5 minutes. Transfer the bok choy to a platter.
- Transfer the pork from the plate to a cutting board with a channel for collecting juices. Cut the pork into 16 slices. Pour any accumulated juices from the board and the plate into a small bowl. Add the chili-garlic sauce and stir to combine. Drizzle the pork and bok choy with the sauce. Serve with additional chili-garlic sauce.
- Serving size: 4 slices of pork and 3 bok choy halves
Per serving (4 slices of pork and 3 bok choy halves): 196 Cal, 8 g Total Fat, 2 g Sat Fat, 1,075 mg Sod, 4 g Total Carb, 2 g Sugar, 2 g Fib, 26 g Prot.