An Asian-inspired, grilled salad, perfect for early summer dinners. Grilling bok choy and romaine adds smokiness and great texture, and the salty pork tenderloin makes it a one-plate meal. Recipe from local dietitian, Rachel Alves.

Serves: 4


 ¼ cup soy sauce

1/4 cup freshly squeezed orange juice (1 orange)

2 tablespoons toasted sesame oil

2 tablespoons (packed) light brown sugar

2 tablespoons rice vinegar

2 tablespoons peeled and grated fresh ginger (or 1 teaspoon of ground ginger)

2 tablespoons minced garlic (2 large cloves)

1 teaspoon chopped fresh thyme

Pinch of red pepper flakes, or more to taste

½ cup canola or other neutral-flavored oil

1 pound boneless pork tenderloin, trimmed of excess fat

Salt and freshly ground black pepper

4 to 6 heads baby bok choy, ends trimmed, halved lengthwise, and rinsed under running water to remove grit

1 medium red onion, ends trimmed and cut into 1/2–inch thick slices

1 romaine heart, trimmed, halved lengthwise, and rinsed under running water to remove grit

1 medium red pepper, stemmed, seeded, and cut into quarters

4 cups arugula

¼ cup salted peanuts, chopped

2 tablespoons chopped fresh cilantro, basil, or flat-leaf parsley

2 scallions, white and light green parts, thinly sliced



First, make the sauce. Combine the soy sauce, orange juice, sesame oil, brown sugar, rice vinegar, ginger, garlic, thyme, and red pepper flakes in small bowl, stirring to combine. Whisk in the oil until fully blended.


Use a brush to entirely coat the pork with 2 tablespoons of the sauce. Let the pork sit at room temperature for 30 minutes.


Meanwhile, wrap the bok choy in damp paper towels and microwave until barely fork-tender at the stem end, 3 to 4 minutes. (Alternatively, steam the bok choy in a steamer.) Cool slightly, then transfer to a large bowl. Add the onion, romaine and red pepper. Drizzle the vegetables with a ¼ cup of the sauce and use your hands to gently toss to coat the vegetables.


Preheat the grill or grill pan and spray with cooking spray. Sprinkle the pork with ¼ teaspoon of both salt and freshly ground black pepper. Grill for 15 minutes, rotating the tenderloin every 5 minutes to get an even sear. Remove the pork from the grill when it reaches 140 to 145°F on a meat thermometer. Transfer the pork to a cutting board and cover loosely with foil.


Add more cooking spray to the grill. Place the vegetables on the grill, lightly salt and pepper, and cook until tender but not too soft, 3 to 5 minutes for the bok choy and romaine and 6 to 8 minutes for the onions and pepper. Transfer the vegetables to a cutting board to cool slightly, then roughly chop and return them to the large bowl. Toss with 2 to 3 more tablespoons of the sauce.


Slice the pork into 1/2-inch slices.


Arrange the arugula on a large platter and top with the grilled vegetables. Sprinkle with peanuts, herbs, and scallions, arranging the pork slices on top. Add more sauce, and salt and pepper to taste.