You know how much I love easy meals. This dish is so good and easy to prepare. Enjoy!
- 1 lb. baby bok choy, cut in half lengthwise
- 1 lb. diced butternut squash (about 1–1/2 cups)
- 7 Tbs. canola oil
- Kosher salt and freshly ground black pepper
- 1/4 cup store-bought teriyaki sauce
- 2 Tbs. plain rice-wine vinegar
- 1 heaping Tbs. finely chopped fresh ginger
- 4 cloves garlic, 2 finely chopped and 2 peeled and left whole
- 1–1/2 lb. Circle B Ranch pork tenderloin, trimmed and sliced crosswise into 8 medallions
- 2 Tbs. finely chopped fresh cilantro, plus leaves for garnish
- Position a rack in the center of the oven, and heat the oven to 400°F.
- Toss the bok choy and squash with 2 Tbs. of the oil on a large rimmed baking sheet. Season with salt and pepper, and spread in a single layer. Roast, flipping once, until golden in spots, about 25 minutes.
- In a small bowl, whisk 3 Tbs. of the oil, the teriyaki sauce, vinegar, ginger, and the chopped garlic.
- Heat the remaining 2 Tbs. of oil in a large skillet, preferably cast iron, over medium-high heat. Press the pork medallions lightly to flatten a bit, then season with salt and pepper. Add the medallions and whole garlic cloves, and cook, flipping once, until browned on both sides, about 8 minutes total. Turn the heat off, but leave the medallions in the pan for a couple of minutes.
- Divide the boy choy and squash among 4 plates. Top with the pork, drizzle with some of the sauce, sprinkle with the chopped cilantro, and garnish with the extra leaves. Serve any remaining sauce at the table.