We don’t buy pork very frequently in our house. It’s just never been a big thing for us. I’m not a huge fan of pork chops, but pork tenderloin… now that’s a totally different story! My brother and sister-in-law, knowing the huge foodies we are, gave the hubby and I a Butcher Box for Christmas—what an awesome gift idea! Now that I’ve made this pork tenderloin recipe and realized just how delicious it is, we’re already talking about putting tenderloin on the grocery list for round two!
If you want to try out this recipe, make sure you plan to give the pork a little time [at least 2 hours] to marinade in your fridge before pan searing and oven baking to perfection. Your pork will turn out super flavorful and super tender.
I always use La Choy soy sauce [low sodium]. La Choy is always gluten free, so if you are following a gluten free diet, it’s a great option!
Asian Pork Tenderloin + Bok Choy
Ingredients
Pork Tenderloin
- 1 lb pork tenderloin
- 2 tbsp ginger, minced
- 1/4 cup soy sauce low sodium
- 1/4 cup orange juice
Baby Bok Choy Side
- 1 lb baby bok choy
- 1/8 cup soy sauce low sodium
- 1/4 tsp sesame oil
- 1/8 cup orange juice
- 2 tsp brown sugar
- 1 clove garlic, minced
- 1/2 tsp ginger, minced
Optional Serving Suggestions
- 1 orange, segmented
- 1 tbsp sunflower seeds (shells removed)
- 1 serving white rice
Instructions
Prepping the Pork Tenderloin
- In a small bowl, whisk together all pork tenderloin marinade ingredients: ginger, soy sauce + orange juice.
- Place pork tenderloin inside a gallon ziplock bag and add marinade. Make sure all of the meat has been covered by the marinade. I recommend placing the ziplock bag in a small baking dish – just in case there’s an unexpected leak! Allow pork to marinade in the fridge for at least 2 hours.
Cooking the Pork Tenderloin
- Preheat oven to 350°.
- On your stovetop, bring your cast iron skillet to medium-high heat then grease with a few tablespoons of olive oil. [You’ll want to add the olive oil after the pan has heated up. Adding the olive oil at the very beginning leaves more opportunity for the oil to burn.]
- Next, sear the tenderloin on all sides, about a minute on each side – just enough to caramelize the outside of the pork.
- Once all sides have been seared, move your tenderloin to the center of a foil-lined baking sheet. Fold the foil around the pork to create a closed pocket. This will help hold in all those yummy juices.
- Bake the pork tenderloin in the preheated oven for about 25 minutes, or until the pork has reached in internal temperature of 145°. Once removed, allow about 10 minutes for the tenderloin to rest before removing from the foil and slicing it.
Baby Bok Choy
- While your tenderloin is baking in the oven, mix together all bok choy dressing ingredients in a small bowl.
- Remove each stem of the bok choy and clean thoroughly with warm water.
- Once clean, bring your cast iron to medium heat, grease with oil, then add bok choy. Cook on medium heat for a few minutes.
- Pour the dressing into the skillet, reduce to medium-low heat, cover your skillet and allow to cook for a few additional minutes.
- Serving suggestion: Serve sliced tenderloin and baby bok choy with orange segments, a sprinkle of sunflower seeds and a serving of warm white rice.