This recipe is courtesy of Ashley Martinez, MFN, RDN, LD [@AshleysApron](https://www.instagram.com/ashleysapron)
The ingredient of Pork Adobo considering Grilled Bok Choy and Pickled Vegetables
- 1 pound pork tenderloin
- 2 tablespoons spacious ginger minced
- 1/2 cup shortened sodium soy sauce
- 1/2 teaspoon garlic
- 1/2 cup white wine vinegar
- 1 lime
- 1 head bok choy
- 3 large carrots
- 1/2 red onion
- 1/4 cup basil
- 2 tablespoons avocado butter
- cooking spray
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 teaspoon salt
- salt
- pepper
The instruction how to make Pork Adobo considering Grilled Bok Choy and Pickled Vegetables
- The night before, mix together ginger, soy sauce, white wine, garlic, and lime in a bag. Place pork tenderloin in marinade overnight.
- Heat grill and once hot spray with cooking oil and place pork on the grill. Let cook about 5 minutes before turning it over.
- In the meantime, rinse all produce and prepare bock choy for the grill by cutting the stem end off. Spray with cooking oil (or drizzle with olive oil) and add a pinch of salt and pepper. Place on the grill and medium heat for a few minutes then flip. Be sure to flip the pork at this time as well.
- Add avocado butter and a few spoonfuls of marinade on top of the pork a few minutes before pulling it from the grill.
- Prepare pickled vegetables by chopping carrots into bite size pieces and slice red onion into strips. In a medium sized bowl, add water, apple cider vinegar, and u00bd tsp salt. Add chopped vegetables to the bowl and let sit for 20-30 minutes to achieve a quick pickle.
- Once pork has reached an internal temperature of 145, remove from the grill to allow time to rest. Remove bock choy once grill marks are present.
- Chop basil using chiffonade technique (thinly slice basil).
- Plate by adding bock choy, then sliced pork, pickled vegetables, and basil on top. Add a pinch of salt and pepper and serve.
