1 pork tenderloin
1 1/2 cups of Two Brothers teriyaki marinade and sauce
1 bok choy cut in half
10 fresh okra cut in half
1/2 red bell pepper sliced thick
1/2 green bell pepper sliced thick
2 small peeled and thick sliced eggplant
2 sliced green onions
2 tablespoons of canola or sesame oil
2 tablespoons of mirin
1 teaspoon of fish sauce
2 tablespoons of chopped fresh basil
Kosher salt and fresh cracked pepper to taste
Place the pork in a plastic bag along with 1 cup of teriyaki sauce and place in the refrigerator and
marinate for at least 30 minutes.
After the pork has finished marinating place on a hot grill (400° to 450°) and cook until the
desired internal temperature has been achieved (about 15 to 20 minutes for medium-well).
When the pork is finished cooking, let it rest for 1 to 2 minutes before slicing.
Next, place the vegetables (except for the green onions) in a large bowl and coat them with the
canola oil and roast them on the grill until grill marks have been formed and they are slightly
crunchy in texture.
When the vegetables are done, place them back in the large bowl and stir in the mirin, fish sauce,
basil, green onions, salt and pepper and toss.
Serve the vegetables along-side the sliced pork tenderloin. Pour the remaining 1/2 cup of
teriyaki sauce onto the pork.
Download Recipe pdf | Recipe created by Chef Billy Parisi