A traditional five-spice powder is an amazing blend of spices used in Chinese cuisine, consisting of cinnamon, ground cloves, star anise, fennel seeds and Szechuan pepper. It is always good to know your ingredients, just in case you happen to run out of your favorite store-bought blend as you create a triple batch of Asian five-spice meatballs for a party. Now, that you are familiar with what it takes to create a similarly warm, spicy and sweet blend at home, go ahead and try it out! You can even add it to spicy sweet potato wedges. Maybe those wedges could be an appetizer to your pork tenderloin with grilled bok choy?
Speaking of bok choy, did you know that it is also a beneficial cruciferous vegetable? Though it may appear as a cross between celery and lettuce, don’t be fooled as bok choy is more closely related to the cabbage that we all know and love. Let nothing go to waste here, as the entire vegetable is edible, so eat from tip to stem! Stock up on a little extra and learn how to make your own fermented bok choy kimchi at home, your gut will thank you for the addition of healthy bacteria created in the process of fermentation.
In reality, this dish can be ready in less than an hour, though we encourage you to marinate the pork for longer. If you work ahead, dinner prep will be a breeze!
Five-Spice Pork Tenderloin With Grilled Bok Choy Recipe
Protein: 32g / %
Carbs: 19g / %
Fat: 20g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. pork tenderloin
- 1/2 cup coconut aminos
- 4 tsp. fish sauce
- 2 tbsp. raw honey (optional)
- 2 tsp. five spice powder
- 1/4 cup olive oil
Grilled Bok Choy Ingredients
- 1 lb. bok choy
- 1 tbsp. apple cider vinegar
- 1 tbsp. coconut aminos
- 2 tsp. olive oil
- 1 tsp. lemon juice
- 1 tsp. fresh ginger, minced
- In a bowl, combine the coconut aminos, fish sauce, honey, olive oil and five spice powder.
- Whisk until the marinade is well emulsified.
- Place the pork and half of the marinade in a marinating container; marinate for 30 minutes or up to 8 hours in the refrigerator. Reserve remaining marinade for basting.
- Preheat grill to medium heat.
- In large bowl, add all the ingredients for the bok choy, and toss gently until well coated.
- Remove the pork from the marinade, discard marinade.
- Cook for 20 to 25 minutes, until cooked through, basting with the remaining sauce every 10 minutes.
- Place the bok choy on the grill and cook for 2 to 3 minutes per side, then set aside.
- Allow the tenderloin to rest for 5 minutes before slicing, and serve with the grilled bok choy.