Pork Tenderloin with Blood Orange Teriyaki Sauce

Prep time: 10min
Total time: 25min
Serves 12
1
Pork tenderloin, about 1 lb (500 g)
1/4 tsp
Each salt and pepper
1 mL
1/4 cup
Compliments Sensations Blood Orange Ginger TeriyakiGrilling Sauce
60 mL
1 lb
Mini potatoes
500 g
1 tbsp
Pure olive oil
15 mL
1/2
Red onion, sliced
4
Baby bok choy, quartered and washed well
1
Red pepper, sliced
1
Garlic, minced
2
Oranges, peeled and segmented
1/4 cup
Sensations by Compliments 100% Pure Pulp Free Orange Juice
60 mL
1/2 cup
Compliments Chicken Broth - 35% Less Sodium
125 mL
1/2 tsp
Cornstarch
2 mL
1/12 of the recipe
calories
390
fat
10 g
carbs
41 g
protein
34 g

Directions

  1. Preheat oven to 400°F (200°C). Season pork with salt and pepper and brush with 1 tbsp (15 mL) teriyaki sauce. In a saucepan of boiling salted water, cook potatoes until tender, about 12 min. Drain.

  2. Heat 2 tsp (10 mL) oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides, about 4 min. Add potatoes, cover and place skillet in oven. Cook pork to medium, about 25 min. Remove and transfer pork and potatoes to a platter. Cover with foil.

  3. Meanwhile, heat remaining oil in another skillet over medium-high heat. Sauté onions, bok choy, red peppers and garlic until tender-crisp, about 3 min. Add salt, pepper and orange segments. Transfer to pork and potato platter.

  4. In the same skillet over medium-high heat, add remaining teriyaki and orange juice; bring to a boil. In a small bowl, whisk broth and cornstarch until smooth. Whisk into orange juice mixture and simmer until thickened, about 2 min.

  5. Carve pork into 12 slices; serve with potatoes and vegetables. Drizzle with sauce.