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Prep Time
10 mins
Total Time
50 mins
Serves
12

Ingredients

1
pork tenderloin, about 1 lb/500 g
1/4 tsp
each salt and pepper
1 mL
1/4 cup
Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce
60 mL
1 lb
mini potatoes
500 g
1 tbsp
olive oil
15 mL
1/2
red onion, sliced
4
baby bok choy, quartered and washed well
1
red pepper, sliced
1
garlic, minced
2
oranges, peeled and segmented
1/4 cup
orange juice
60 mL
1/2 cup
sodium-reduced chicken broth
125 mL
1/2 tsp
cornstarch
2 mL

Directions

Step 1

Preheat oven to 400°F (200°C). Season pork with salt and pepper and brush with 1 tbsp (15 mL) teriyaki sauce. In a saucepan of boiling salted water, cook potatoes until tender, about 12 min. Drain.

Step 2

Heat 2 tsp (10 mL) oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides, about 4 min. Add potatoes, cover and place skillet in oven. Cook pork to medium, about 25 min. Remove and transfer pork and potatoes to a platter. Cover with foil.

Step 3

Meanwhile, heat remaining oil in another skillet over medium-high heat. Sauté onions, bok choy, red peppers and garlic until tender-crisp, about 3 min. Add salt, pepper and orange segments. Transfer to pork and potato platter.

Step 4

In the same skillet over medium-high heat, add remaining teriyaki and orange juice; bring to a boil. In a small bowl, whisk broth and cornstarch until smooth. Whisk into orange juice mixture and simmer until thickened, about 2 min.

Step 5

Carve pork into 12 slices; serve with potatoes and vegetables. Drizzle with sauce.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
1/12 of the recipe
Calories:
390
Fat:
10 g
Carbs:
41 g
Protein:
34 g
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