- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 12
Ingredients
- 1
- pork tenderloin, about 1 lb/500 g
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/4 cup
- Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce
- 60 mL
- 1 lb
- mini potatoes
- 500 g
- 1 tbsp
- olive oil
- 15 mL
- 1/2
- red onion, sliced
- 4
- baby bok choy, quartered and washed well
- 1
- red pepper, sliced
- 1
- garlic, minced
- 2
- oranges, peeled and segmented
- 1/4 cup
- orange juice
- 60 mL
- 1/2 cup
- sodium-reduced chicken broth
- 125 mL
- 1/2 tsp
- cornstarch
- 2 mL
Method
Step 1
Preheat oven to 400°F (200°C). Season pork with salt and pepper and brush with 1 tbsp (15 mL) teriyaki sauce. In a saucepan of boiling salted water, cook potatoes until tender, about 12 min. Drain.
Step 2
Heat 2 tsp (10 mL) oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides, about 4 min. Add potatoes, cover and place skillet in oven. Cook pork to medium, about 25 min. Remove and transfer pork and potatoes to a platter. Cover with foil.
Step 3
Meanwhile, heat remaining oil in another skillet over medium-high heat. Sauté onions, bok choy, red peppers and garlic until tender-crisp, about 3 min. Add salt, pepper and orange segments. Transfer to pork and potato platter.
Step 4
In the same skillet over medium-high heat, add remaining teriyaki and orange juice; bring to a boil. In a small bowl, whisk broth and cornstarch until smooth. Whisk into orange juice mixture and simmer until thickened, about 2 min.
Step 5
Carve pork into 12 slices; serve with potatoes and vegetables. Drizzle with sauce.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/12 of the recipe
- Calories:
- 390
- Fat:
- 10 g
- Carbs:
- 41 g
- Protein:
- 34 g
