Asian-style glazed pork tenderloin, seared scallops, and sautéed bok choy from Stefano Faita
- Place pork tenderloin in a large dish.
- Whisk together all the other ingredients in a small bowl. Pour over pork, turning meat to coat well. Season with salt and pepper. Cover and refrigerate for 4 to 6 hours.
- Preheat oven to 220°C (425°F). Remove pork from marinade and set remaining marinade aside.
- Transfer pork to a rimmed baking sheet lined with aluminum foil. Bake until internal temperature reaches 65°C (150°F). Brush meat with marinade 3 or 4 times while it cooks. Remove from oven and let sit 10 to 15 minutes before serving. The internal temperature should reach 70°C (158°F). Reserve cooking juices.
- Heat oil in a large skillet over medium-high heat.
- Sauté the garlic and ginger for 30 seconds.
- Add the bok choy and soy sauce, and cook 3 to 5 minutes until leaves are wilted and stalks are tender-crisp.
- Season to taste with salt and pepper.
- Rinse the scallops with cold water and pat dry.
- Heat oil in a 30-35 cm (12-14 in.) skillet over high heat.
- Season scallops with salt and pepper. When the oil is very hot, place them gently into the skillet, making sure they don't touch. Sear 2 minutes per side.
- Remove scallops from skillet and drizzle with lime juice.
- Cut pork tenderloin into slices about 1-cm (½-inch) thick.
- Place sliced pork on 4 plates along with the bok choy.
- Top meat with two scallops and drizzle with a little reserved cooking juice. Serve immediately.