Sesame-Ginger Glazed Pork Tenderloin with Bok Choy and Jasmine Rice

Trim any silver skin from the 1.5 pounds of pork tenderloin and pat dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a medium bowl, whisk together 1/3 cup low-sodium soy sauce, 2 tablespoons minced fresh ginger, 2 minced garlic cloves, 2 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil to make the glaze.

Reserve 1/3 of the glaze in a separate bowl for serving. Place the pork tenderloin in a zip-top bag with the remaining glaze and marinate for 15 minutes at room temperature.

While the pork marinates, rinse 1.5 cups jasmine rice under cold water until water runs clear. Combine rice with 2.25 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Preheat oven to 400°F (200°C). Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat.

Remove pork from marinade (reserve marinade) and sear on all sides until browned, about 2-3 minutes per side.

Pour the reserved marinade over the pork and transfer the skillet to the preheated oven. Roast for 15-18 minutes or until internal temperature reaches 145°F (63°C).

While the pork roasts, trim and clean the bok choy, cutting larger heads in half lengthwise. Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a large skillet over medium-high heat.

Add 2 minced garlic cloves and 1 tablespoon minced ginger to the skillet and sauté for 30 seconds until fragrant.

Add the bok choy to the skillet, cut side down if halved. Season with 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes. Cook for 2-3 minutes, then flip and cook for another 2 minutes until tender-crisp.

Remove the pork from the oven and transfer to a cutting board. Let rest for 5 minutes before slicing into 1/2-inch medallions.

While the pork rests, pour the pan juices into a small saucepan and bring to a simmer. Cook for 2-3 minutes until slightly thickened.

Slice the green onions thinly on a diagonal for garnish.

Serve the sliced pork over jasmine rice with bok choy on the side. Drizzle with the reduced glaze and reserved glaze. Garnish with sliced green onions and 2 tablespoons toasted sesame seeds.