Ginger Soy Pork Tenderloin with Stir-Fried Broccoli and Bok Choy
- Serves
- 4 servings
- Prep
- 11 min
- Cook
- 18 min
- Cost
- $16.50
- Nutrition
- 350 cal · 40g protein
- quick
- one-pot
- high-protein
🍳 1 pan · Picky-eater safe bet: the plain protein, sauce on the side
Ginger Soy Pork Tenderloin with Stir-Fried Broccoli and Bok Choy is a Asian weeknight dinner that serves 4 and is on the table in about 29 minutes, for around $17 in groceries. You'll need 1 pan, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain the plain protein, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb pork tenderloin
- 1 lb broccoli florets
- 1 lb bok choy
- 3 tbsp avocado oil
- 3 tbsp coconut aminos
- 2 tbsp fresh ginger
- 3 cloves garlic
Steps
- Pat pork tenderloin dry, season with salt and pepper, then sear in 1 tablespoon oil in a large skillet over medium-high heat for 3 minutes per side; transfer to a plate.
- Mince ginger and garlic, then cook in the same skillet with remaining 2 tablespoons oil for 30 seconds until fragrant.
- Add broccoli and bok choy to the skillet, stir-fry for 4 minutes until starting to soften, then push vegetables to the sides and return the pork to the center.
- Pour coconut aminos over everything, then cover and cook 6–7 minutes until pork reaches 145°F internally and vegetables are tender.
- Let pork rest 3 minutes, then slice and divide among four plates with vegetables and pan sauce.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 14 g
- Fiber
- 3 g
- Sugar
- 2 g
- Fat
- 14 g
- Saturated fat
- 4 g
- Sodium
- 610 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop