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.
Nutrition per serving may change if servings are adjusted.
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
For marinade, in a small bowl combine honey, hoisin sauce, soy sauce, mirin, garlic, ginger, five-spice powder and if desired, red food coloring.
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.
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.
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.
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.