Teriyaki pork tenderloin with orange sauce
- Preheat the oven to 200°C (400°F). Cook potatoes in a saucepan of boiling salted water until tender, about 12 minutes. Drain.
- Season pork tenderloin with salt and pepper and brush with 15 mL (1 tbsp.) teriyaki sauce.
- Heat 10 mL (2 tsp.) of oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides, about 4 minutes, or until golden brown.
- Add cooked potatoes, cover, and place skillet in oven.
- Cook pork about 25 minutes, until a meat thermometer inserted in the center reaches 65°C (150°F). Remove and transfer pork and potatoes to a platter. Cover with foil and let sit about 10 minutes, until temperature reaches 71°C (160°F).
- Meanwhile, heat remaining oil in another skillet over medium-high heat. Sauté onion, bok choy, red peppers, and garlic until tender-crisp, about 3 minutes.
- Season with salt and pepper to taste and add orange segments. Transfer to pork and potato platter.
- In the same skillet over medium-high heat, add remaining teriyaki sauce and orange juice; bring to a boil. In a small bowl, whisk broth and cornstarch until smooth. Whisk into the orange juice mixture and simmer until thickened, about 2 minutes.
- Carve pork into 12 slices; serve with potatoes and vegetables. Drizzle with sauce.