Barbecue Honey and Ginger Pork Loin
Allergies: Shellfish & Crustacean, Soya4 ServingsCalories: 353 per serving
Ingredients
- 1 1/2 lbs pork loin
- 1 cup chicken broth
- 4 cups bok choy, cut in 1″ pieces
- 4 cups bean sprouts
- 3 tsp fresh ginger, finely chopped
- 1 tbsp Ideal Protein Honey & Dijon Dressing
- 3 tbsp sesame oil
- 3 tbsp oyster sauce
- 3 tbsp soy sauce
- sea salt, to taste
- pepper, to taste
Directions
- Combine dressing, oyster sauce, soy sauce, chicken broth, pepper and ginger in a bowl.
- Mix well.
- Place pork loins and marinade in a sealed plastic bag and refrigerate for 8 hours or overnight.
- Remove loins from marinade, set marinade aside.
- Grill pork loins over medium-high temperature for 15 to 25 minutes, turning often and basting with marinade.
- Sauté bok choy in oil for a few minutes.
- Once tender, add bean sprouts and remaining marinade.
- Continue cooking for 1 minute.
- Remove from skillet.
- Reduce liquid to one spoon and return vegetables to skillet coating with reduced liquid.
- Slice pork thinly and arrange on a serving platter.
- Garnish with fresh parsley.
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