Bok Choy and Pork Tenderloin Salad with Teriyaki Dressing | RICARDO

Ingredients

• ¼ cup (60 ml) soy sauce
• ¼ cup (55 g) lightly packed brown sugar
• 3 tbsp (45 ml) molasses
• 2 tbsp (30 ml) rice vinegar
• 1 shallot, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp grated fresh ginger
• ½ tsp (2.5 ml) sambal oelek
• 2 pork tenderloins, about ¾ lb (340 g) each
• 2 tbsp (30 ml) olive oil
• 1 lb (454 g) baby bok choy, broken into leaves and blanched
• 3 carrots, julienned
• 1 green apple, julienned
• 1 green onion, chopped
• 1 tbsp (15 ml) lime juice
• ¼ cup (40 g) unsalted peanuts, roasted and chopped
• Salt and pepper