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© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, heat sesame oil. Add onion and garlic; cook over medium heat for 4 minutes or until tender. Stir in plums, vinegar, ginger, soy sauce, honey, 1/8 teaspoon salt and the coriander. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until plums are tender; set aside.
Trim fat from the tenderloin. Cut meat crosswise into 1-inch slices. Press the cut side of each piece with the palm of your hand to make an even thickness. Sprinkle with the remaining 1/8 teaspoon salt.
Coat a large skillet with cooking spray; heat over medium-high heat. Add pork and cook for 2 to 3 minutes per side or until meat juices run clear. Remove from pan and keep warm.
Add bok choy to the pan. Cover and cook for 3 minutes or until wilted, stirring occasionally. Place bok choy on a serving platter. Top with the pork and the plum mixture. Sprinkle with green onions.