Nutrition per serving may change if servings are adjusted.
1 teaspoon sesame oil
¼ cup chopped onion
1 clove garlic, minced
2 medium plums, pitted and chopped (1½ cups)
1½ teaspoons rice vinegar
1½ teaspoons minced fresh ginger root
1 teaspoon reduced-sodium soy sauce
1 teaspoon honey
¼ teaspoon salt, divided
¼ teaspoon ground coriander
1 (1 pound) pork tenderloin
1 large head bok choy, chopped (7 cups)
2 scallions, chopped ( ¼ cup)
Heat sesame oil in a small saucepan. Add onion and garlic to the saucepan. Cook over medium heat for 4 minutes or until tender. Stir in plums, vinegar, ginger, soy sauce, honey, ⅛ teaspoon salt, and the coriander. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until the plums are tender; set aside.
Trim fat from meat. Cut the meat crosswise into 1-inch slices. Press the cut side of each piece with the palm of your hand to make an even thickness. Sprinkle the meat with the remaining ⅛ teaspoon salt.
Coat an unheated large skillet with cooking spray. Heat over medium-high heat. Add the pork and cook for 2 to 3 minutes per side or until the juices run clear. Remove from the skillet and keep warm.
Add bok choy to skillet. Cover and cook for 3 minutes or until wilted, stirring occasionally. Place the bok choy on a serving platter. Top with the pork and the plum mixture. Sprinkle with scallions.