This Miso-Maple Glazed Grilled Pork and Baby Bok Choy comes together in about 30 minutes and utilizes the grill for a quick and easy weeknight meal that your family will love! With lots of flavor and minimal cleanup, you’ll find yourself turning to this recipe again and again!
Ingredient Breakdown
Key Ingredients
Pork Tenderloin or Boneless Pork Chops: Up to 1.5 lb (675 g) of pork tenderloin or about 6 boneless pork chops will work perfectly. This juicy cut of meat is lean yet flavorful.
Becel® Buttery Taste Margarine: You’ll need about 3 tablespoons of this margarine. It adds richness and depth to your dish.
Garlic: Two cloves of chopped garlic bring wonderful aroma and flavor. (I’m a real sucker for garlic!)
Miso Paste: Use about 2 tablespoons of miso paste (this is basically fermented soybeans, folks!). It will provide a savory umami kick that everyone will love.
Pure Maple Syrup: Just 2 tablespoons will sweeten this dish beautifully.
Rice Wine Vinegar: Another 2 tablespoons will balance your flavors perfectly.
Water: You’ll need 3/4 cup to lighten and combine the miso-maple glaze.
Red Onion: One sliced red onion ensures each bite is packed with flavor and a hint of sweetness.
Baby Bok Choy: About 1 lb (500 g), or 4 heads of baby bok choy, gives this recipe a fresh, crisp texture that nicely complements the savory pork.
Feel free to check out my other recipes for extra inspiration! If you’re looking for something equally savory, try my Balsamic Glazed Pork Tenderloin, which has its own unique flair!
Let’s Get Cooking!
Step-by-Step Instructions
Prepare the Miso-Maple Glaze (15 minutes):
- In a small saucepan, melt the Becel® Buttery Taste margarine over medium-high heat. Wait for it to get nice and bubbly!
- Toss in your chopped garlic and sauté for about a minute, stirring frequently until fragrant.
- Next, stir in the miso paste, pure maple syrup, rice wine vinegar, and water. Bring this mixture to a boil over high heat, then reduce the heat to low. Allow it to simmer while stirring occasionally for about 15 minutes. When it’s thickened a bit, let it cool. Tip: Reserve about ¼ cup of the miso-maple mixture for drizzling later!
Grill the Pork (15 minutes):
- While the glaze cools, fire up the grill! Cook the pork on medium-high heat, turning every so often. Brush it with the remaining miso-maple mixture for that burst of flavor as it caramelizes. You want it done in about 15 minutes. Pro Tip: If you’re unsure, the internal temperature should hit 145°F (63°C)! Once done, thinly slice the pork.
Grill the Vegetables (5-8 minutes):
- On that same hot grill, toss on the sliced red onion and baby bok choy. Grill them until they are tender (about 5 minutes), and don’t forget to turn them frequently! This adds an irresistible smoky flavor that all those grilled veggies just crave.
Serve:
- Put everything together! Serve your beautifully grilled pork on a plate alongside the bok choy and drizzled with that reserved miso-maple mixture. Trust me, it’ll look and taste incredible!
Why This Recipe Works
Quick & Easy
The whole process comes together in under 30 minutes, making this a lifesaver for those busy weekday evenings!
One-Pot Wonder
With so much going on in just one hit on the grill, you’ll have minimal cleanup to worry about afterward. Like, who doesn’t love easy dishes?!
Customizable
You can switch the pork for chicken or tofu, use whatever you have on hand. Substitute bok choy for other greens, whether it be spinach or even broccoli if that’s what you have!
Loaded with Tons of Flavor
The miso-maple glaze combines sweet, savory, and umami flavors beautifully. It kind of feels like each bite is giving you a high-five, so flavor-packed!
Comfort Food
This recipe is hearty yet light, and it really hits the spot. Every bite is a little piece of home, which is why it’s one of my go-to recipes!
Serving and Storage Tips
How to Serve This Miso-Maple Glazed Grilled Pork
- You can serve this dish alongside steamed rice or quinoa to soak up all those delicious flavors. A simple cucumber salad is also a great refreshing side!
Storage
- Leftovers keep well in the refrigerator for up to 3 days. Just make sure it’s in an airtight container!
Reheating Instructions
- To reheat leftovers, warm them up on the stove or in the microwave. If microwaving, cover the dish to retain moisture.
Freezer Friendly?
- I’d recommend against freezing this dish, while the pork can technically be frozen, the vegetables might lose their freshness and texture once thawed.
Related Recipes to Explore
If you loved this recipe, be sure to check out my Balsamic Glazed Pork Tenderloin, my savory Teriyaki Chicken, or my hearty BBQ Cauliflower Tacos!
Let me know how it turns out for you, and remembe, cooking is all about experimenting and having fun.
Happy grilling! Follow us on Pinterest for daily meal inspiration!
Miso-Maple Glazed Grilled Pork and Baby Bok Choy
Ingredients
Method
- In a small saucepan, melt the Becel® Buttery Taste margarine over medium-high heat until bubbly.
- Add the chopped garlic and sauté for about a minute until fragrant.
- Stir in the miso paste, pure maple syrup, rice wine vinegar, and water. Bring to a boil, then reduce to low and simmer for about 15 minutes, stirring occasionally. Let cool.
- Reserve about ¼ cup of the miso-maple mixture for drizzling later.
- Preheat the grill to medium-high heat.
- Cook the pork on the grill, turning occasionally and brushing with remaining miso-maple mixture, done in about 15 minutes.
- Ensure the internal temperature reaches 145°F (63°C). Thinly slice the pork.
- Grill the sliced red onion and baby bok choy on the same grill for about 5 minutes, turning frequently until tender.
- Serve the grilled pork alongside bok choy and drizzle with reserved miso-maple mixture.