Grilled Korean Style Pork Tenderloin with Grilled Red Onion and Bok Choy

Pairs perfectly with “Wine by Joe” Pinot Gris  Dundee, Oregon

Ingredients

• ¼ cup soy sauce

• 3 tablespoons chili garlic sauce

• ¼ cup dark sesame oil

• ¼ cup dark brown sugar

• ¼ cup rice vinegar

• 3 tablespoons peeled and finely grated fresh ginger

• 4 garlic cloves, grated

• 1 cup hoisin sauce

• 2 small pork tenderloins trimmed of silver skin (2-2 ½ lbs)

• Kosher salt and freshly ground black pepper 

• 2 med red onions, cut into 1/2-inch-thick slices

• 4 to 6 baby bok choy, halved lengthwise (about 1 pound)

Directions

Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger, grated garlic and hoisin in a medium bowl. Set a third aside for grilling and serving with the cooked pork and stir in ¼ cup of water. Place remaining marinade in a large zip lock with pork and marinade for 6-8 hrs or overnight.

Pre-heat grill to medium high heat. Remove pork from marinade and slice on the bias in 2-3 oz medallions, about 1 inch thick. Season with salt and pepper and place the pork medallions and onions on a lightly oiled grill. Grill the pork for 3-4 mins per side. Grill the onions until they are soft and have nice grill marks. Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling. Transfer the pork to a sheet pan or platter to rest and keep warm for about 5 minutes, and add the onions to a bowl and keep covered.

Put the bok choy in a large bowl and cover with plastic wrap. Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes. Season the bok choy with salt and pepper and grill until charred, 2 to 3 minutes per side. Add to the bowl with the onions and gently toss with ¼ cup of hoisin mixture.  Serve the pork medallions with the grilled vegetables and the remaining sauce.