Prep Time:10 min
Total Time: 25 min
|1||Pork Tenderloin, About 1 Lb (500 G)|
|1/4||Each Salt And Pepper||1mL|
|1/4||Compliments Sensations Blood Orange Ginger TeriyakiGrilling Sauce||60mL|
|1||Pure Olive Oil||15mL|
|1/2||Red Onion, Sliced|
|4||Baby Bok Choy, Quartered And Washed Well|
|1||Red Pepper, Sliced|
|2||Oranges, Peeled And Segmented|
|1/4||Sensations By Compliments 100% Pure Pulp Free Orange Juice||60mL|
|1/2||Compliments Chicken Broth - 35% Less Sodium||125mL|
|1/12 of the recipe|
|Total fat||10 g|
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.
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.
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.
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.
Carve pork into 12 slices; serve with potatoes and vegetables. Drizzle with sauce.
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