March 07, 2021
Rated 5 stars by 1 users
Pork is good for you!
You know how much I love easy meals. This dish is so good and easy to prepare. Enjoy!
1 lb. baby bok choy, cut in half lengthwise
1 lb. diced butternut squash (about 1-1/2 cups)
7 Tbs. canola oil
Kosher salt and freshly ground black pepper
1/4 cup store-bought teriyaki sauce
2 Tbs. plain rice-wine vinegar
1 heaping Tbs. finely chopped fresh ginger
4 cloves garlic, 2 finely chopped and 2 peeled and left whole
1-1/2 lb. Circle B Ranch pork tenderloin, trimmed and sliced crosswise into 8 medallions
2 Tbs. finely chopped fresh cilantro, plus leaves for garnish
Position a rack in the center of the oven, and heat the oven to 400°F.
Toss the bok choy and squash with 2 Tbs. of the oil on a large rimmed baking sheet. Season with salt and pepper, and spread in a single layer. Roast, flipping once, until golden in spots, about 25 minutes.
In a small bowl, whisk 3 Tbs. of the oil, the teriyaki sauce, vinegar, ginger, and the chopped garlic.
Heat the remaining 2 Tbs. of oil in a large skillet, preferably cast iron, over medium-high heat. Press the pork medallions lightly to flatten a bit, then season with salt and pepper. Add the medallions and whole garlic cloves, and cook, flipping once, until browned on both sides, about 8 minutes total. Turn the heat off, but leave the medallions in the pan for a couple of minutes.
Divide the boy choy and squash among 4 plates. Top with the pork, drizzle with some of the sauce, sprinkle with the chopped cilantro, and garnish with the extra leaves. Serve any remaining sauce at the table.
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!