Photo of Grilled spicy pork tenderloin with baby bok choy by WW

Grilled spicy pork tenderloin with baby bok choy

4
Point(s)
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
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.

Ingredients

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

Instructions

  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