Asian Sticky Lime Pork Tenderloin with Garlic Bok Choy

FOR THE PORK: ¾ cups Low Sodium Soy Sauce ¾ cups Honey ⅛ cups Grated Lime Zest 9 tablespoons Lime Juice 1 whole Onion Diced Finely ⅜ cups Minced Or Grated Ginger (Optional) 6 cloves Garlic, Minced 1-½ teaspoons Black Pepper ¼ teaspoon Garlic Chili Sauce 3 whole Pork Tenderloin (about 12 Oz) 3 tablespoons Vegetable Oil _____ FOR THE BOK CHOY: 3 tablespoons olive oil 9 cloves Garlic, Minced 3 pounds Baby Bok Choy, Bottoms Cut And Halved Lengthwise ⅛ cups Low Sodium Soy Sauce ⅜ cups white wine Preparation Instructions 1. Combine the soy sauce, honey, lime zest and juice, onion, ginger (if using), garlic, pepper and hot sauce in a small mixing bowl and whisk to combine. 2. Pour into a gallon size ziploc and then add the pork loin, zip closed and let marinate for 1 hour or up to 24 hours in the fridge. I did the 1 hour and it was perfect. 3. Preheat oven to 400º. 4. Heat a cast iron skillet (or any other pan that can go from the stove to the oven) to medium high. Remove the pork loin from the bag and place in the skillet, brown all sides. Once browned, add the marinade from the bag to the skillet and bring to a boil. Then move the whole skillet to the oven and roast the pork loin about 20 minutes or until the internal temperature reaches 160º. 5. Once it reaches the correct temperature, remove from the oven and set aside. 6. To prepare the bok choy, heat a wok or large skillet over medium high heat with the olive oil and garlic and saute the garlic until it is fragrant and just starting to turn golden. Then add the bok choy and saute until just starting to wilt, then add the soy sauce and white wine and cook a couple minutes just to cook out the alcohol and cook down the bok choy a little more. Serve both with brown rice and you have a tasty and healthy dinner!