Caramel Pork Tenderloin on Bok Choy

Ingredients

• Water 1 cup 250 mL
• Granulated sugar 2/3 cup 150 mL
• Soy sauce 6 tbsp. 100 mL
• Thai hot chili peppers, finely chopped 3
• (see Tip, below)
• Pork tenderloin, trimmed of fat 3/4 lb. 340 g
• Sesame oil 1 tsp. 5 mL
• Seasoned salt 1/4 tsp. 1 mL
• Baby bok choy, cut in half 2 cups 500 mL

Instructions

1. Heat and stir water and sugar in a small saucepan on medium until sugar is dissolved. Boil gently for about 12 minutes, brushing side of pan with a wet pastry brush (see How To, below), until a medium brown colour. Stir in soy sauce and chili peppers.
2. Place pork on a greased wire rack set in a foil-lined baking sheet. Brush with sesame oil and sprinkle with salt. Bake in a 475ºF (240ºC) oven for 20 minutes. Brush with 2 tbsp. (30 mL) caramel mixture. Broil for about 2 minutes until internal temperature of pork reaches 160ºF (70ºC) or desired doneness. Cover with foil and let stand for 10 minutes. Cut into 1/4 inch (6 mm) thick slices.
3. Cook bok choy in boiling water for about 1 minute until slightly wilted. Drain. Rinse with cold water. Drain well. Serve with pork and remaining caramel mixture.

Notes