Chinese Barbecue Pork with Bok Choy

Chinese Barbecue Pork with Bok Choy

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From: Diabetic Living Magazine

The barbeque marinade in this Chinese-inpsired recipe is easy to make and does an amazing job flavoring the pork tenderloin. For optimal flavor impact, allow the meat to marinate for at least 12 hours.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 tablespoon honey
  • 1 tablespoon hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sweet rice wine (mirin)
  • 2 cloves garlic, minced
  • ¼ teaspoon Chinese five-spice powder
  • ⅛ teaspoon red food coloring (optional)
  • 8 ounces pork tenderloin
  • 8 ounces bok choy, cut into 1-inch pieces (about 3 stalks; 2¾ cups)
  • 1 tablespoon canola oil
  • ⅛ teaspoon black pepper

Preparation

  • Prep

  • Ready In

  1. For marinade, in a small bowl combine honey, hoisin sauce, soy sauce, mirin, garlic, ginger, five-spice powder and if desired, red food coloring.
  2. Trim fat from meat. Place pork in a large resealable plastic bag set in a shallow dish. Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator at least 12 hours or up to 24 hours.
  3. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil. Place a rack in the baking pan. Remove pork from marinade, reserving marinade. Place pork on the rack in the prepared pan. Roast pork 25 to 30 minutes or until an instant-read thermometer inserted into center of roast registers 145°F. Remove pork from oven. Brush pork with the reserved marinade. Discard any remaining marinade.
  4. Arrange oven rack 4 to 5 inches from broiler. Preheat broiler. Broil pork 3 to 5 minutes or until brush-on is thickened and caramelized, turning pork once. Let stand 3 minutes.
  5. Meanwhile, in a large skillet heat oil over medium heat; add bok choy and cook 3 to 5 minutes or until crisp-tender. Season with pepper. Thinly slice pork; serve over bok choy.

Nutrition information

  • Serving size: 3½ ounces pork and ¾ cup bok choy
  • Per serving: 267 calories; 10 g fat(1 g sat); 1 g fiber; 19 g carbohydrates; 26 g protein; 77 mcg folate; 74 mg cholesterol; 14 g sugars; 5,068 IU vitamin A; 52 mg vitamin C; 134 mg calcium; 2 mg iron; 595 mg sodium; 771 mg potassium
  • Nutrition Bonus: Vitamin A (101% daily value), Vitamin C (87% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1 fat, 1 other carbohydrate, 1 vegetable

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