Ginger-Soy Pork Tenderloin with Charred Bok Choy

This weeknight dinner delivers big wok-charred flavor in under 30 minutes, no deep-frying or heavy sauces required. Thin medallions of lean pork tenderloin sear fast in a hot pan, then get tossed in a glossy ginger-soy glaze built from tamari, fresh ginger, garlic and a touch of rice vinegar for brightness. A splash of sugar-free sweetener rounds out the glaze just enough to balance the salt and acid, keeping carbs low while still tasting like your favorite takeout. Alongside, baby bok choy gets blistered hard in the same pan so it soaks up all those browned bits left behind, turning tender-crisp with lightly charred edges. The whole dish comes together in one pan with minimal cleanup, is portioned to a satisfying but modest size, and leans on ginger, garlic, char and umami instead of butter or cream to bring the flavor. Each plate delivers a generous helping of lean protein alongside fibrous greens and a savory broth-like glaze that spoons nicely over the top.

Ingredients

• 1.25 lbpork tenderloin, trimmed and sliced into 1/2-inch medallions
• 3 tbsptamari or coconut aminos, low-sodium if available
• 1.5 tbspfresh ginger, grated
• 3 clovesgarlic, minced
• 1 tbsprice vinegar
• 1 tspGranulated sugar-free sweetener, such as monk fruit or erythritol blend, optional
• 1 tsptoasted sesame oil
• 2 tbspAvocado oil, divided, for searing
• 6 headsbaby bok choy, halved lengthwise, rinsed and dried well
• 0.5 tspred pepper flakes, optional, for heat
• 2 wholescallions, thinly sliced, for garnish
• 1 tspsesame seeds, for garnish
• 0.5 tspkosher salt
• 0.25 tspblack pepper

Method

No instructions listed.