Grilled spicy pork tenderloin with baby bok choy

Grilled spicy pork tenderloin with baby bok choy

Total Time
35 min
10 min
25 min
Heat comes at you two ways in this pork-centric recipe: the smoky grill and a spicy drizzle of Asian-style chili-garlic sauce. Since your grill is already on, use it to cook the veggie side for the tastiest kind of multitasking.


Cooking spray

4 spray(s)

Table salt

1½ tsp, divided

Garlic powder

1 tsp

Ground cumin

1 tsp

Chili powder

1 tsp

Black pepper

¼ tsp

Uncooked pork tenderloin

1 pound(s), trimmed

Baby bok choy

6 head(s), halved lengthwise

Sesame oil

1 Tbsp

Chili garlic sauce

1 Tbsp, plus more for serving


  1. In a small bowl, combine 1 tsp salt, the garlic powder, cumin, chili powder, and black pepper. Rub the mixture all over the pork.
  2. In a large bowl, toss the bok choy with the oil. Season with the remaining 1⁄2 tsp salt.
  3. 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.
  4. 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.
  5. 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.
  6. Serving size: 4 slices of pork and 3 bok choy halves