Well, once again I had to quick snap some pictures before the last of this was devoured. The kids loved it, the hubby loved it, I loved it… the list goes on.
Linus kept going back for more, and more and more and then more. He couldn’t stop eating it – I have never seen a 7 year old boy eat so much pork.
It has a wonderful combination of lime, garlic and spicy flavor to it. Not a lot of spice but just a tiny bit to add another dimension to it. It was so little spice that the kids didn’t even notice 😀
We even all liked the bok choy which I wasn’t sure about but decided to go for anyway. It wasn’t LOVED, but it was tolerated and even liked by some.
FOR THE PORK:
- ¾ cups Low Sodium Soy Sauce
- ¾ cups Honey
- ⅛ cups Grated Lime Zest
- 9 tablespoons Lime Juice
- 1 whole Onion Diced Finely
- ⅜ cups Minced Or Grated Ginger (Optional)
- 6 cloves Garlic, Minced
- 1-½ teaspoons Black Pepper
- ¼ teaspoon Garlic Chili Sauce
- 3 whole Pork Tenderloin (about 12 Oz)
- 3 tablespoons Vegetable Oil
FOR THE BOK CHOY:
- 3 tablespoons olive oil
- 9 cloves Garlic, Minced
- 3 pounds Baby Bok Choy, Bottoms Cut And Halved Lengthwise
- ⅛ cups Low Sodium Soy Sauce
- ⅜ cups white wine
- Combine the soy sauce, honey, lime zest and juice, onion, ginger (if using), garlic, pepper and hot sauce in a small mixing bowl and whisk to combine.
- Pour into a gallon size ziploc and then add the pork loin, zip closed and let marinate for 1 hour or up to 24 hours in the fridge. I did the 1 hour and it was perfect.
- Preheat oven to 400º.
- Heat a cast iron skillet (or any other pan that can go from the stove to the oven) to medium high. Remove the pork loin from the bag and place in the skillet, brown all sides. Once browned, add the marinade from the bag to the skillet and bring to a boil. Then move the whole skillet to the oven and roast the pork loin about 20 minutes or until the internal temperature reaches 160º.
- Once it reaches the correct temperature, remove from the oven and set aside.
- To prepare the bok choy, heat a wok or large skillet over medium high heat with the olive oil and garlic and saute the garlic until it is fragrant and just starting to turn golden. Then add the bok choy and saute until just starting to wilt, then add the soy sauce and white wine and cook a couple minutes just to cook out the alcohol and cook down the bok choy a little more.
- Serve both with brown rice and you have a tasty and healthy dinner!
Latest posts by Megan (see all)
- Healthy-Yet-Completely-Amazing Dark Chocolate Cupcakes - July 3, 2015
- Double Chocolate Coconut Muffin-In-A-Mug (grain and sugar free) - May 22, 2015
- Easy Roasted Parmesan Broccoli - May 11, 2015