Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Organic Ginger Root About 1 inch, grated (1 tbsp) $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Organic Baby Bok Choy 1 lb $2.99
• Neutral oil (canola/avocado) 2 tbsp, divided (not listed)
• Soy sauce 3 tbsp (not listed)
• Honey or brown sugar 1–2 tbsp (to taste) (not listed)
• Rice vinegar or apple cider vinegar 1 tbsp (not listed)
• Cornstarch 1 tsp (not listed)
• Water 1/3 cup (not listed)
• Cooked white rice 1 cup cooked (about 1/2 cup dry) (not listed)

Instructions

1. Prep: Start rice (stove): rinse 1/2 cup rice, cook with 1 cup water and a pinch of salt; simmer covered until tender (~15 minutes) and rest 5 minutes.
2. Prep: Slice pork into 1-inch medallions. Pat dry; season with salt and pepper.
3. Prep: Halve bok choy lengthwise; rinse well and shake dry. Mix sauce: soy sauce + honey + vinegar + ginger + garlic + water + cornstarch.
4. Stove: Heat 1 tbsp oil in a large skillet over medium-high. Sear pork medallions in a single layer until well-browned and just cooked through, 2–3 minutes per side (work in 2 batches if needed). Transfer to a plate.
5. Stove: Add remaining 1 tbsp oil. Place bok choy cut-side down; cook until nicely charred, 2–3 minutes. Flip and cook 1–2 minutes more; lightly salt. Push bok choy to the side (or remove briefly).
6. Stove: Pour sauce into skillet and simmer 1–2 minutes until glossy and thickened. Return pork (and any juices) and toss 30–60 seconds to coat.
7. Serve: Plate rice, top with bok choy and pork. Spoon extra glaze over everything. Optional: sesame seeds or sliced green onion if you have them.