I’m on an Asian kick lately, it seems. Guess it makes sense when you’ve got an ingredient left over from a previous dish, like I did in this case. I had to use up the bok choy I bought for my wonton soup, and I had a pork tenderloin ready to go.
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon white wine vinegar
2 garlic cloves, crushed
1 pork tenderloin
1 teaspoon canola oil
8 ounces bok choy, leaves separated
1 1/2 cups cauliflower, steamed and chopped into bite size pieces
1 scallion, chopped
Heat the canola oil in a dutch oven, then brown the pork on all sides. Add the marinade, cover and cook in the oven for 25 minutes or until cooked through. Remove the pork from the pan, then leave to rest (covered). Pour off the juices and reserve.
Add the bok choy to the dutch oven, brown over a high heat, cover and cook gently for 5 minutes until just tender. Add the cauliflower and and mix gently.
Cut the pork into chunks and add it to the dutch oven, followed by the scallion. Mix and heat through for one minute. Serve with rice.
WW Points+ = 7 (not including rice)