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Pork Tenderloin:
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2
1.
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In a large glass bowl, whisk together soy sauce, honey, lime zest, lime juice, onion, ginger, garlic, pepper and hot sauce (if using).
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4
Taste and adjust lime, honey or hot sauce as needed for balance.
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Transfer marinade to a Ziploc bag and add pork.
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Seal and squish around to coat.
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Refrigerate for 1 hour (or up to 24 hours if you want to make ahead).
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2.
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Drain pork, reserving marinade.
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In a large skillet, heat oil over medium-high heat; brown pork on all sides, about 3 minutes per side, to lock in juices.
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With pork in the pan, pour in marinade and bring to boil.
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Boil for about 1 minute.
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Transfer pork and marinade to a glass baking dish.
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(Note: using an ovenproof skillet will work too and eliminate the last step above.)
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3.
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Roast pork in 400F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 18-21 minutes.
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I prefer my meat a little less rare so I opted for 21 minutes.
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Transfer to cutting board and tent with foil; let the meat rest for 5-10 minutes before slicing.
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Arrange on platter or plate and pour sauce on top.
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Garlic Steamed Bok Choy
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21
1.
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Heat a large, deep skillet over medium-high heat.
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Add oil and garlic and stir-fry until garlic is pale golden and fragrant.
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Work quickly and do not stop stirring or garlic will burn.
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Add half of the bok choy and stir-fry until wilted slightly, about 2 minutes.
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Add remaining bok choy and stir until all leaves appear wilted and bright green, about 2 more minutes.
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2.
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Add soy sauce and chicken broth.
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Stir and cover with lid.
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Cook, stirring occasionally, until the bok choy is crisp, but tender, about 3 minutes.
