The perfect balance of savory and sweet!
Glazed pork tenderloin with bok choi and rice is a delightful dish that combines the tenderness of pork with the unique flavors of an Asian-inspired glaze and the freshness of bok choi.
If you have never tried Bok Choi…
This leafy green vegetable is also known as pak choi, or Chinese white cabbage. It belongs to the cruciferous vegetable family, which includes cabbage, broccoli, and kale.
It’s widely used in East Asian cuisine and has gained popularity worldwide due to its mild flavor and versatility in cooking. [More Info]
Moving on to the recipe…
Glazed Pork Tenderloin with Bok Choi and Rice Recipe
Adjust the ingredients and flavors to suit your preferences, and enjoy this delightful meal at home!
Ingredients:
- 1 pork tenderloin (around 1-1.5 pounds)
- 4-5 baby bok choi
- 1 cup jasmine rice (or white rice if preferred)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- Red pepper flakes (optional for a spicy kick)
Instructions:
- Prepare the Glaze:
- In a small bowl, combine soy sauce, honey, hoisin sauce, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using). Mix well and set aside.
- Prepare the Pork:
- Preheat your oven to 375°F (190°C).
- Season the pork tenderloin with salt and pepper.
- Heat a tablespoon of oil in an oven-safe skillet over medium-high heat.
- Sear the pork on all sides until golden brown (about 2-3 minutes per side).
- Brush the prepared glaze over the pork generously.
- Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for a few minutes before slicing.
- Prepare the Rice*:
- Cook the jasmine rice according to package instructions. (Or white rice if preferred.)
- Prepare the Bok Choi:
- While the pork is roasting, prepare the bok choi. Wash and dry the bok choi thoroughly.
- Heat the remaining oil in a separate skillet over medium heat.
- Add the bok choi and sauté for 3-4 minutes until the leaves are wilted and the stalks are tender.
- Season with a little salt and pepper.
- Serve:
- Slice the glazed pork tenderloin into medallions.
- Serve the pork alongside the sautéed bok choi and jasmine rice. Drizzle any remaining glaze over the pork for extra flavor.
If you love pork tenderloin, check out these other recipes.
What is Bok Choi?
- Description: Bok choi has a unique appearance with sturdy white stems (also called “petioles”) at the base, which are connected to dark green, leafy blades. The entire vegetable is edible and can be used in various cooking methods, from stir-frying to steaming.
- Taste: Bok choi has a mild, slightly peppery taste with a hint of sweetness. The white stems are crunchy, while the green leaves are tender. When cooked, the stems retain a slight crispness, making it a versatile and delicious addition to various dishes. The taste is often likened to a combination of cabbage and spinach but milder.
- Cooking Use: Bok choi can be enjoyed in numerous ways—raw in salads, stir-fried in Asian dishes, steamed as a side, or added to soups. It cooks relatively quickly, making it a popular choice in many stir-fry recipes due to its ability to retain both texture and flavor.
Nutrient Notes for Glazed Pork Tenderloin with Bok Choi and Rice
This an approximate breakdown of the nutritional information for this recipe. Please note that these values are estimates and can vary based on specific ingredients used and serving sizes:
- Pork Tenderloin (4 oz serving):
- Calories: ~200-250
- Protein: ~25-30 grams
- Fat: ~10-15 grams
- Carbohydrates: ~0 grams
- Other nutrients: Varies (iron, B vitamins)
- Bok Choi (1 cup cooked):
- Calories: ~20-25
- Protein: ~1-2 grams
- Fat: ~0 grams
- Carbohydrates: ~4-5 grams
- Other nutrients: High in vitamins A, C, K, calcium, and other minerals
- Jasmine Rice* (1 cup cooked):
- Calories: ~200-220
- Protein: ~4-5 grams
- Fat: ~0-1 gram
- Carbohydrates: ~45-50 grams
- Other nutrients: Contains some iron and B vitamins
The glaze ingredients (soy sauce, honey, hoisin sauce, etc.) are primarily flavoring agents and would contribute minimal calories and macronutrients to the dish.
It’s important to note that the actual nutritional content can vary based on portion sizes, specific brands of ingredients, cooking methods (like how much oil is used), and other factors.
If you’re following a specific diet or have dietary restrictions, it’s advisable to calculate the nutritional information using the exact brands and amounts of ingredients you use in your recipe.
More About Glazed Pork Tenderloin with Bok Choi and Rice Recipe
For information about pork, check out this website.
*Jasmine Rice vs White Rice
Jasmine Rice:
- Aroma and Flavor: Jasmine rice is named for its jasmine-like aroma, which is a result of the natural scent released during cooking. It has a subtly floral and fragrant aroma, which distinguishes it from other rice varieties. This aroma adds a pleasant dimension to the dining experience.
- Grain Length: Jasmine rice typically has long grains, similar to other long-grain rice varieties, such as Basmati rice. The elongated grains remain separate and slightly sticky when cooked, making it ideal for a variety of dishes, including Asian cuisine.
- Cultural Origin: Jasmine rice is primarily grown in Thailand, where it is a staple in many households and is commonly used in various Thai and other Southeast Asian dishes.
Differences from Regular White Rice:
- Aroma and Taste: Regular white rice doesn’t have the fragrant quality that jasmine rice offers. White rice has a neutral flavor and aroma compared to jasmine rice, which has a distinct and pleasant scent.
- Texture: While both jasmine rice and regular white rice can be sticky, jasmine rice tends to be slightly stickier when cooked. This stickiness is often desirable for dishes where a bit of clumping of the grains is preferred, such as in Asian cuisines.
- Cultural Use: Jasmine rice is a popular choice in Southeast Asian and Thai cuisine due to its fragrance and texture, while regular white rice is a more generic term that encompasses various short, medium, and long-grain white rice varieties used across different cuisines.
Both jasmine rice and regular white rice are versatile and used in a wide range of dishes. However, jasmine rice stands out for its aroma, slightly sticky texture, and its specific culinary applications, especially in Southeast Asian cooking.
The choice between jasmine rice and regular white rice often depends on personal preference and the desired outcome for a particular dish.
Dinner Table Fodder
We’re Talking: Bok Choi
- Bok choi is a type of Chinese cabbage and has been cultivated in China for over 1,500 years. It’s commonly used in Chinese cuisine and was later introduced to other parts of Asia and the world.
- Bok choi was historically prized for its nutritional value and versatility in cooking.
We’re Talking: Jasmine Rice
- Jasmine rice is primarily cultivated in Thailand and is named after the jasmine flower due to its fragrant aroma.
- The rice has been cultivated in Southeast Asia for centuries and is an integral part of Thai cuisine.
- Its fragrance and delicate taste have made it a sought-after variety globally.
We’re Talking: Glaze Ingredients
- Soy Sauce: Originating from China, soy sauce has a history dating back over 2,000 years. It’s made from fermented soybeans, wheat, and other grains. It was introduced to various Asian cuisines and eventually to the West, becoming a staple condiment globally.
- Honey: Honey has been used as a sweetener for millennia, dating back to ancient civilizations. It’s been revered for its natural sweetness and, in some cultures, for its medicinal properties.
- Hoisin Sauce: A fragrant, sweet, and savory sauce in Chinese cuisine, hoisin sauce has a history dating back hundreds of years. Its name translates to “seafood sauce,” but it actually doesn’t contain seafood. It’s made from soybeans, garlic, vinegar, and various spices.
These historical and cultural details about the ingredients and the dish can add a layer of depth to the dining experience, making it not just about the flavors but also the rich heritage and stories behind the meal.
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