This easy Asian grilled pork recipe is a simple dish that comes together quickly and tastes great as leftovers, too! After marinating the pork loin in a deliciously tangy combination of ginger, soy sauce, sesame oil and herbs, grill the pork for 30 minutes and enjoy with bok choy or on top of a fresh chopped salad.
So often we get stuck in food ruts. Chicken. Take out. Same old. Same old. Adding in a new recipe a week can be a fun way to shake up the dull drum of the weekly meal plan. It’s also a great way to experience new flavors without going out to dinner with a hefty price tag and high calories.
If you’re always on the lookout for simple recipes like me, I think you will enjoy this recipe for easy grilled Asian pork. Most of the work is done in the fridge, which is a huge win in my book! Like the name implies, it’s a simple dish that comes together quickly thanks to a tangy marinade.
Over Labor Day weekend, I picked up a pork tenderloin, a meat that is often overlooked. Like chicken or tofu, pork is a lean protein that soaks up the flavor you use in cooking or prepping the meat. The combination of the Asian marinade and grill makes for a savory crust that pairs perfectly with the tender meat.
The best plan of attack is to line up your ingredients, add them to a big baking dish and mix thoughouly. Then place your pork tenderloins in the marinade and leave in the fridge for up to eight hours. When it’s time to cook, turn on the grill and add your pork. During the final minutes, lay the bok choy on the grill for a smokey flavor that takes the vegetable up a notch!
This meal was a huge win in our house! And besides the ease of the recipe, the best part were the leftovers. I am telling you, the flavor just gets better.
Asian Grilled Pork and Bok Choy
By September 14, 2016Published:
Sweet, salty and tangy, the crust of the pork is a perfect combination with the tender pork. The dish is the week-day meal refresher you've been looking for!
- 1/4 cup Miren
- 1/4 cup Low Sodium Soy
- 1/4 cup Rice Wine Vinegar
- 1 tsp Sesame Oil
- 2 Tbs Light Brown Sugar
- 3 cloves Garlic smashed and chopped
- 2 inch ground ginger peeled and chopped
- 1/4 Sweet Onion large dice
- 2 Pork Tenderloins
- 1 container Bok Choy cut length-wise
- In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, onion and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours or overnight.
Heat a grill pan over medium-high heat.
Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool.
Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.
Steam the bok choy until it is bright green and crisp-tender, 5 to 6 minutes. Serve alongside the sliced pork with the marinade sauce.