Szechuan Pork with Bok Choy & Cauliflower

• 2 cloves Garlic, Crushed
• 1- 1/2 teaspoon Dried Chipotle Pepper Flakes
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Sesame Oil
• 1 teaspoon White Wine Vinegar
• 1 whole Pork Tenderloin (approximately 1 Pound)
• 1 teaspoon Canola Oil
• 8 ounces, weight Bok Choy, Leaves Separated
• 1- 1/2 cup Cauliflower, Steamed, Chopped Into Bite Size Pieces
• 1 whole Scallion, Chopped

1. Preheat the oven to 400 degrees F. Mix together the garlic, chipotle flakes, soy sauce, sesame oil and vinegar.
2. Pour over the pork and leave to marinate for 30 minutes (less if you need to).
3. Heat the canola oil over medium high heat in a Dutch oven, then brown the pork on all sides.
4. Add the marinade, cover the pot and cook in the oven for 25 minutes or until cooked through.
5. Remove the pork from the pan, then leave to rest (covered with some aluminum foil).
6. Pour off the juices and reserve them.
7. Add the bok choy to the Dutch oven, brown over a high heat, then cover and cook gently for 5 minutes until just tender.
8. Add the steamed cauliflower and and mix gently.
9. Cut the pork into chunks and add it to the Dutch oven, followed by the scallion.
10. Mix and heat everything through for one minute.
11. Serve with rice.
12. You can drizzle on some of the reserved juices if you like.

garlic, pepper, soy sauce, sesame oil, white wine vinegar, tenderloin, canola oil, weight bok, cauliflower, scallion

Taken from tastykitchen.com/recipes/main-courses/szechuan-pork-with-bok-choy-cauliflower/ (may not work)