Grilled Ginger–Soy Pork Tenderloin with Stir-Fried Bok Choy + Mashed Sweet Potatoes
Fast, fragrant, and a little luxurious: juicy grilled pork tenderloin with a ginger–soy–lemon glaze, plus a quick stovetop bok choy stir-fry and creamy mashed sweet potatoes. It hits that sweet spot between comfort and fresh.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin, 1 lb 1 lb $3.99 (salePrice)
- Bok Choy, 1 lb 1 lb, sliced (stems and leaves separated) $2.77 (salePrice)
- Organic Gold Jewel Sweet Potatoes, 1 lb 1 lb, peeled and cut into 1-inch chunks $2.79
- Organic Ginger Root, 1 lb About 1-inch piece, grated (1 tbsp) $3.77 (salePrice)
- Garlic (1 head) 2 cloves, minced $0.69
- Pompeii® Lemon Juice (or fresh lemon if you have it) 2 tbsp $2.99
- Soy sauce 3 tbsp
- Honey or brown sugar 1 1/2 tbsp
- Neutral oil (avocado/canola) 2 tbsp, divided
- Butter or olive oil (for mash) 1 tbsp
- Milk or yogurt (for mash) 2–3 tbsp (optional)
Instructions
- Prep: Heat grill to medium-high (about 450°F). Peel and cut 1 lb sweet potatoes into 1-inch chunks. Slice 1 lb bok choy; keep stems and leaves separate. Grate 1 tbsp ginger and mince 2 garlic cloves.
- Start the sweet potatoes: Put sweet potato chunks in a pot, cover with cold water by 1 inch, and add a big pinch of salt. Bring to a boil, then simmer 12–15 minutes until very tender.
- Make the glaze: In a small bowl, whisk 3 tbsp soy sauce, 2 tbsp lemon juice, 1 1/2 tbsp honey (or brown sugar), grated ginger, and 1 clove minced garlic (save the other clove for bok choy).
- Grill the pork: Rub the 1 lb pork tenderloin with 1 tbsp neutral oil and a pinch of salt. Grill 6–7 minutes per side (turning 3–4 times for even browning), brushing with the glaze during the last 3–4 minutes. Cook to 145°F. Rest on a cutting board 5–8 minutes before slicing.
- Mash the sweet potatoes: Drain the cooked sweet potatoes well. Mash with 1 tbsp butter or olive oil and 2–3 tbsp milk or yogurt (optional). Season with salt to taste.
- Stir-fry the bok choy (stove): Heat 1 tbsp neutral oil in a large skillet over high heat. Add sliced bok choy stems with the remaining 1 clove minced garlic and a pinch of salt; cook 2–3 minutes. Add bok choy leaves and 1–2 tbsp water; toss 1–2 minutes until wilted and glossy. Splash in 1 tbsp of the leftover glaze (optional) and toss.
- Serve: Slice the rested pork. Spoon any extra glaze over the pork. Plate with mashed sweet potatoes and garlicky bok choy.
Health notes: ~700–800 kcal per serving. Healthiness: Lean protein + lots of veg; sweet potatoes add fiber and potassium. Moderate sodium from soy—use low-sodium soy sauce if you have it.
Drink pairing: Wine pairing: You want aromatic whites with enough acidity to handle soy/ginger—dry Riesling or Gewürztraminer are excellent. If you prefer red, go light and chillable like Pinot Noir. Local pick: Kung Fu Girl Riesling (Charles Smith, WA) or a WA Pinot Noir from the Columbia Gorge/Willamette-adjacent producers.