Lemongrass Pork with Roasted Bok Choy

Step 1. Preheat your oven to 400 °F. In a large bowl, combine the lemongrass pieces, soy sauce, rice wine vinegar, ginger, garlic, honey, sesame oil, fish sauce, and chili sauce. Taste and adjust seasoning or flavor as necessary.

Step 2. Scoop out about ⅓ cup of the sauce and set aside. Toss the pork tenderloins in the sauce and place in the fridge for about 45-60 minutes to marinate.

Step 3. Toss the bok choy in the reserved sauce and place them cut side down on a parchment-covered sheet pan. Roast on the lowest rack in your oven for about 15 minutes, or until well roasted and tender.

Step 4. Reduce the heat to 375°F and place a well-seasoned cast iron pan in the oven to preheat for 15 minutes. While the pan is preheating, remove your pork from the oven to allow it to come closer to room temperature. Place the hot pan on the stovetop over a burner set to medium heat and add the oil to the pan.

Step 5. Once the oil is hot, add the pork tenderloins to the pan. Allow them to sear for 2 minutes, then flip them over. Pour about half of the reserved marinade into the pan.

Step 6. Once the sauce begins to boil, transfer the pan with the pork in it into the oven for about 15-20 minutes, or until the internal temperature of the thicker tenderloin reaches 145°F as indicated by your ThermoPro TP19 Instant-Read Thermometer. Alternatively, you can use a Thermopro thermometer with a probe to place the probe in the pork while it’s cooking and setting it to the “pork” setting, or 145°F.

Step 7. Allow the pork to cool for 5-10 minutes before slicing. Heat the pan sauce over medium low heat for a few minutes until the sauce thickens. Pour the sauce over the pork.

Step 8. Serve alongside the bok choy and your favorite rice. We like to make a big platter to serve with all types of Thai inspired fixings, like crunchy cucumbers and radishes, sliced carrots and mangoes, and to top everything with cilantro and crushed cashews.