Pork with Bok Choy

Sunday October 7

Bought a big bagful of dissociated bok-choy leaves from an Amish-dressed kid at the Farmers' Market, rather than the undetached baby bok-choy parts that one prefers. But what do the Amish know from bok-choy? Defrosted some thick slices of pork loin. So this is a variation on our previous grilled version (see here for the Gourmet original).

We halved the sauce recipe, and set the two pork tenderloins to marinate in a couple of spoonfuls of it while the broiler heated. Then we chopped up the bok choy, preliminary to stir-frying first the stem parts, then the leafy parts, in oil and a little salt. That took place while the marinated meat was broiling at ca. 4 mins. per side in the oven. The remaining sauce was then stir-fried in the bok choy wok, and coated the vegetable nicely. But on the whole, I like the way this turns out on the grill, as originally intended, best.