BONELESS PORK TENDERLOIN WITH VEGETABLES

BONELESS PORK TENDERLOIN WITH VEGETABLES

Boneless pork loin with roasted veggies is an easy dinner that cooks up sheetpan style and has tons of flavor. Broccoli, Chinese eggplant and Bok Choy are roasted along with an Asian-glazed roasted pork tenderloin for a delicious and healthy family meal. 

INGREDIENTS

• 1 1/2 cups soy sauce
• 1/2 cup orange juice
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 tbsp brown sugar
• 2 tbsp canola oil
• 1 1/2 pound pork tenderloin
• 1 bok choy roughly chopped
• 1-2 small Chinese eggplants sliced
• 1 medium head of broccoli chopped
• 1 tsp cornstarch
• 1 tsp water.

INSTRUCTIONS

• In a small bowl combine the soy sauce,orange juice, garlic, ginger and brown sugar. Transfer roughly half of the mixture to a small clean bowl and set aside.
• Place the pork in a glass dish or container big enough to hold it and pour the remaining half of the marinade over the pork.
• Let the pork rest for at least 4 hours, overnight is better making sure to turn it every so often.
• Preheat the oven to 400 degrees and heat the canola oil in a pan until hot.

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