Honey-garlic pork tenderloin brochettes, bok choy brochettes and mandarin rice

Preparation time 15 minutes

Total time: 1 hour

Ingredients

45 mL (3 tablespoons) hoisin sauce
24 mini bok choy
125 mL (½ cup) finely chopped fresh coriander
2 jalapeño peppers, seeded and finely chopped
2 green onions, minced
1 tin (284 mL) drained mandarin oranges
175 mL (3/4 cup) rice
4 Butcher’s own Ready-to-cook Honey & garlic seasoned pork tenderloin medaillon brochettes (about 250 g each)
juice of one lime
To taste, salt and pepper

Soak 4 wooden skewers in water for 1 hour.
Preheat barbecue to medium-high. Prepare rice according to package instructions. Add mandarin oranges, green onions, hot peppers and coriander. Gently combine; keep warm.
Thread mini bok choy onto the 4 wooden skewers, and brush with hoisin sauce.
Place bok choy brochettes and pork brochettes on the barbecue grill.
Shut barbecue lid. Cook bok choy 4 to 5 minutes on each side, or until tender-crisp. Cook pork brochettes 7 to 8 minutes per side, or until meat is done but still pinkish inside. Serve bok choy and pork brochettes with rice.
Sprinkle with lime juice, and season with salt and pepper to taste.

Variation: Replace rice by Asian noodles.