Bok Choy and Pork Tenderloin Salad with 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
- 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
- In a small saucepan, combine all the ingredients. Bring to a boil. Simmer over medium heat for 10 minutes or until the sauce is slightly syrupy. Let cool and refrigerate until ready to serve.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In an ovenproof skillet over medium-high heat, brown the pork tenderloins in the oil. Season with salt and pepper. Roast in the oven for 10 to 15 minutes or until a thermometer inserted into the centre of the meat reads 145°F (63°C). Let cool. Cut into thin slices.
- When ready to serve, combine the bok choy leaves, carrots, apple and green onion with half the teriyaki sauce and the lime juice. Adjust the seasoning. Divide the vegetables and the pork slices among plates. Drizzle with the remaining dressing and sprinkle with the peanuts.
You can make this salad a day in advance and serve it cold.