I should have trusted my gut (Citrus Cilantro pork and too spicy bok choy)

I got a Hollygrove Market Box recently and I was making several recipes from it.  In this installment I used cilantro to marinate a pork loin and bok choy to make a very anticipated yet terribly untasty side dish.  Since I hate having fail only posts, you get two for the price of one!

Pork tenderloins are always in need of some love and care before you cook them.  They are so lean and mean and great, however lean means dry and unflavorful.  Hence why I switched to boneless chicken thighs from chicken breasts about two years ago.  This marinade was great!  The acid in the tangerines and pickling juice really tenderized the meat and the cilantro flavor came through!  It was still a tiny bit dry as usual, but nothing that made it not delicious.  This would be really good in tacos or over a salad but it really was good on its own.

Now on to the bok choy. Too much spice!  And I like spice.  I am going to give you some measurements to make something edible.  Roasted bok choy with just a little bit of seasoning is always delicious too.  The flavors had such promise and as usual, in all aspects of life, I should have gone with my gut.  I knew it was too much spice.  Try this pork marinade and grill it or sear it like I did, it is great!  Full recipe after the momtage.

This is the saddest little cast we have had in awhile!
Farm fresh organic locally grown cilantro!
Popped the pork on in for a bath in the yumminess.
Another Hollygrove haul recipe ensued for Spicy bok choy.  Emphasis on spice.
Pretty maidens in a row
That really looks like a lot of pepper flakes...
Yeah that is a lot of pepper flakes.
Looking good coming out of the marinade.
Sear it on both sides
Look at that crust, delish!
Maybe mine shrunk too much and that's why the sauce was so overpowering.
Looking good and not unlike a hammerhead shark, amirite?
That's a pretty plate regardless!
Citrus Cilantro Pork Tenderloin:

one bunch of cilantro, chopped
juice of 3 satsumas or two oranges (or any citrus of your choice)
1/4 cup liquid from jar of pickled jalepenos (Can sub 1/4 cup vinegar with a tablespoon of hot sauce)
1 2 lb pork tenderloin

Add all marinade ingredients into a plastic zip top bag.  Place pork tenderloin inside.  Marinate for a half hour to 8 hours.  Preheat oven to 350.  Heat oil of your choice to a cast iron skillet over medium heat.  Sear pork on each side for 5 minutes then place into heated oven.  Cook for 20 minutes or until pork registers at 165 degrees on a meat thermometer.

Too Spicy Bok Choy:(Adapted from the Wheatless Kitchen)

1 large head of bok choy
2 tbsp olive oil
2 tsp sesame oil
2-3 tbsp tamari (gluten-free soy sauce)
2 cloves garlic, minced
2 tsp red pepper flakes (less if you don't want it too spicy)
2 tsp sesame seeds

Preheat oven to 400 degrees.
Cut the bok choy into quarters lengthwise. In a small bowl, whisk together the rest of the ingredients.
Place bok choy on a large baking sheet and pour the marinade all over the wedges. Gently rub the bok choy with your fingers to make sure the marinade gets under some of those layers.
Roast for 6-7 minutes, until wilted and tender-crisp.

Happy Cooking!

No comments