MY SEARED PORK TENDERLOIN, BOK CHOY STIR FRY with MUSHROOMS, AVOCADO and QUINOA!

​I have seen this veggie a zillion times in the produce department and always skip it to get the kale, spinach, celery, etc. Today, was the time to get it and cook something with it. Bok Choy flavor is a mix between celery, romaine lettuce and the such. It comes in cute baby Bok and regular. We can eat it raw in salads; however, I decided to chop few leaves and stems, sauté them in my basting oil with seasoning and mushrooms. Ridiculously good!
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $11.45 or $5.73 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2 +
 

1. Ingredients to cook the Quinoa ($2.85)

1 c. Quinoa ($1.00)
2 c. beef broth ($1.25)
1 tsp. Angie’s dry seasoning (.20)
1 ½ tsp. Angie’s basting olive oil (.40)
 

1. Ingredients to marinate the tenderloin ($4.05)

1 pork tenderloin sliced diagonally about in 1” thick ($3.25)
1 tbsp. Roasted Garlic and Herbs (.20)
1 Tbsp. Angie’s dry seasoning (.20)
1 ½ tbsp. Angie’s basting olive oil (.40)
 

1. Ingredients to sauté the Bok choy with mushrooms ($3.30)

1 c. baby Bela mushrooms, sliced (about 3 super large ones) (.50)
1 small Bok Choy, leaves rinsed, pat dry and chopped in 1” bite size ($2.20)
1 ½ tbsp. Angie’s basting olive oil (.40)
1 tsp. Roasted Garlic and Herbs (.20)
 
1 avocado ($1.25)
 
Directions

1. Quinoa: Start by cooking the Quinoa. Bring 2 c. of broth to a boil, add 1 c. of Quinoa, bring to a second boil, bring the heat to low, cook for about 20 minutes.
2. Tenderloin: Prep the tenderloin and season with all ingredients listed under B.
3. Bok Choy: Prep, season and sauté all the ingredients listed under C. until golden brown. Remove from skillet and set aside.
4. Sear the tenderloins: In the same skillet, sear the pork tenderloins until 100% cooked and golden brown. Set aside to rest briefly.

 
 By the time the Quinoa is done, all your other ingredients will be ready to assemble.