Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
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

Method

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.

Characteristics

Dinner One Dish Meals

Nutritional Facts Per Serving

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