Pork Tenderloin with Blood Orange Teriyaki Sauce
Prep Time
Serves
Cooking Mode
1 pork tenderloin, about 1 lb/500 g
¼ tsp each salt and pepper
¼ cup Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce
1 lb mini potatoes
1 tbsp olive oil
½ red onion, sliced
4 baby bok choy, quartered and washed well
1 red pepper, sliced
1 garlic, minced
2 oranges, peeled and segmented
¼ cup orange juice
½ cup sodium-reduced chicken broth
½ tsp cornstarch
1 pork tenderloin, about 1 lb/500 g
¼ tsp each salt and pepper
¼ cup Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce
1 lb mini potatoes
1 tbsp olive oil
½ red onion, sliced
4 baby bok choy, quartered and washed well
1 red pepper, sliced
1 garlic, minced
2 oranges, peeled and segmented
¼ cup orange juice
½ cup sodium-reduced chicken broth
½ tsp cornstarch
Directions
1Preheat 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.
2Heat 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.
3Meanwhile, 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.
4In 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.
5Carve pork into 12 slices; serve with potatoes and vegetables. Drizzle with sauce.
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Personal Note
