Bok Choy and Pork Tenderloin Salad  with Teriyaki Dressing

Bok Choy and Pork Tenderloin Salad with Teriyaki Dressing

  • Preparation 45 min
  • Cooking 35 min
  • Servings 6

Make like a real restaurant and have the kids man the prep station. First order of business: tearing off the bok choy leaves, mixing the teriyaki vinaigrette and adding the finishing touch—a sprinkle of peanuts to garnish each plate at the pass.

Featured in RICARDO Magazine (WINTER 2016)
  • Dairy-free
  • Egg-free
  • Lactose-free
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Ingredients

  • Teriyaki Dressing

    • ¼ cup (60 ml) soy sauce
    • ¼ cup (55 g) lightly packed brown sugar
    • 3 tbsp (45 ml) molasses
    • 2 tbsp (30 ml) rice vinegar
    • 1 shallot, thinly sliced
    • 2 cloves garlic, finely chopped
    • 1 tsp grated fresh ginger
    • ½ tsp (2.5 ml) sambal oelek
  • Salad

    • 2 pork tenderloins, about ¾ lb (340 g) each
    • 2 tbsp (30 ml) olive oil
    • 1 lb (454 g) baby bok choy, broken into leaves and blanched
    • 3 carrots, julienned
    • 1 green apple, julienned
    • 1 green onion, chopped
    • 1 tbsp (15 ml) lime juice
    • ¼ cup (40 g) unsalted peanuts, roasted and chopped
    • Salt and pepper

Preparation

  • Teriyaki Dressing

  • Salad

Note from Ricardo

You can make this salad a day in advance and serve it cold.

Personal Note