Grilled pork tenderloin with black rice

Ingredients:

• 1 pork tenderloin (about 0.5 kg)
• 1 cup black rice
• 1 red onion, sliced ​​into 1cm thick circles.
• 2 tbsp vegetable oil + extra for greasing the grill
• 0.5 cup plum sauce
• 2 tbsp. l. rice vinegar
• 2 tsp chili pepper oils
• 1 teaspoon finely grated fresh ginger
• 0.5 kg small bok choy cabbage (6-8 pcs.), remove outer leaves, cut bunches in half lengthwise
• Chopped green onions, for serving

Preparation:

1. Preheat the grill to medium heat. Cook the rice according to package directions. Meanwhile, brush the red onion slices and pork with 1 tablespoon of vegetable oil; season with salt and black pepper. In a small bowl, combine the plum sauce, 1 tablespoon of vinegar, 1 teaspoon of chili oil, and ginger; pour half of the sauce into a separate bowl.
2. Brush the grill grate with vegetable oil. Cook the red onion and pork, covered, turning occasionally, until the onion is tender, about 10 minutes; transfer the onion to a plate. Brush the pork with the plum sauce and continue cooking, covered, until a thermometer inserted into the center of the pork registers 140°F to 145°F (60°C to 63°C), another 5 to 10 minutes. Let the pork rest for 5 minutes, then carve.
3. Meanwhile, place the bok choy in a large microwave-safe bowl, cover, and microwave until crisp-tender, 2-4 minutes. Drain and toss the bok choy with the remaining 1 tablespoon vegetable oil and season with salt and pepper to taste. Grill, turning, until crisp-charred, 2-3 minutes. Coarsely chop the cabbage and red onion.
4. Fluff the rice and divide among plates. Top with vegetables and serve with the pork. Stir the remaining 1 tablespoon vinegar and 1 teaspoon chili oil into the reserved sauce. Pour the sauce over the pork and vegetables; garnish with green onions and serve.