This Asian Pork Tenderloin with Baby Bok Choy is as delicious as it is impressive, but here's even better news: It's quite easy to make!
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. minced gingerroot
2 Tbsp. water
1 Tbsp. lite soy sauce
4 cloves garlic, minced
1 pork tenderloin (1 lb.)
1-1/2 cups petite baby carrots
1 lb. small baby bok choy, cut lengthwise in half
2 Tbsp. PLANTERS Cashews, chopped
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Let's Make It
Heat oven to 425ºF.
Mix first 5 ingredients until blended.
Cook meat in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned, turning occasionally. Transfer to rimmed baking sheet sprayed with cooking spray. Bake 15 min. or until done (145ºF), brushing with 1 Tbsp. dressing mixture for the last 5 min.
Meanwhile, add carrots and remaining dressing mixture to skillet; cover. Cook on medium heat 5 min. Add bok choy; cook, covered, 12 to 13 min. or until vegetables are tender.
Remove meat from oven; tent with foil. Let stand 3 min. Transfer meat to cutting board; slice meat.
Place vegetables on platter; top with meat, cooking juices from skillet and nuts.
Serve with hot cooked rice.
Substitute fresh or thawed frozen broccoli florets for the bok choy.
How to Check Meat Doneness
The easiest way to ensure cooked meat is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat, avoiding any bones if present.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.