Caramel Pork Tenderloin on Bok Choy

Caramel Pork Tenderloin on Bok Choy

Yield: 6 Servings

Calories per serving: 178

Fat per serving: 2.7 g

Caramel Pork Tenderloin on Bok Choy

With an exciting variety of tastes and textures, from tender pork to crisp, fresh bok choy with a sweet and spicy caramel sauce, this dish is both surprising and impressive.


  • 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


  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.


How to make caramel sauce: Brushing the side of the saucepan with a wet pastry brush helps to dissolve any sugar crystals. TIP: Hot peppers contain capsaicin in the seeds and ribs, so removing them will reduce the amount of heat. When handling hot peppers, avoid touching your eyes. Be sure to wash your hands well afterwards.

- Reprinted from Small Plates For Sharing © Company’s Coming Publishing Limited www.companyscoming.com

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