Pork Medallions with Roasted Baby Bok Choy and Butternut Squash

An intriguing combination to be sure, roasting bok choy and butternut squash together on a sheet pan makes for easy prep and interesting texture. If you buy the squash already diced you’ll save yourself time and frustration because peeling the hard skin off of squash is no easy task.

But unfortunately I added extra steps and time because we were out of store-bought Teriyaki sauce, and I didn’t realize this error until dinner prep time. I quickly Googled a recipe for Teriyaki sauce and made a 1-cup batch, more than required, but it’s something I could refrigerate for later use.

Inevitably pork tenderloin comes packaged with two strips of meat, so since this only calls for one, freeze the other for later use. It’s almost a given that we’ll increase the amount of garlic called for in a recipe, and this one was no exception. Use as little, or as much as, your preference tolerates.


Pork Medallions with Baby Bok Choy and Butternut Squash

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 lb. baby bok choy, cut in half lengthwise
  • 1 lb. diced butternut squash (about 1-1/2 cups)
  • 7 Tbs. grapeseed or canola oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup store-bought teriyaki sauce
  • 2 Tbs. plain rice-wine vinegar
  • 1 heaping Tbs. finely chopped fresh ginger
  • 4 cloves garlic, 2 finely chopped and 2 peeled and left whole
  • 1-1/2 lb. pork tenderloin, trimmed and sliced crosswise into 8 medallions
  • 2 Tbs. finely chopped fresh cilantro, plus leaves for garnish


  1. Position a rack in the center of the oven, and heat the oven to 400°F.
  2. Toss the bok choy and squash with 2 Tbs. of the oil on a large rimmed baking sheet. Season with salt and pepper, and spread in a single layer.
  3. Roast, flipping once, until golden in spots, about 25 minutes.
  4. In a small bowl, whisk 3 Tbs. of the oil, the teriyaki sauce, vinegar, ginger, and the chopped garlic.
  5. Heat the remaining 2 Tbs. of oil in a large skillet, preferably cast iron, over medium-high heat. Press the pork medallions lightly to flatten a bit, then season with salt and pepper.
  6. Add the medallions and whole garlic cloves, and cook, flipping once, until browned on both sides, about 8 minutes total. Turn the heat off, but leave the medallions in the pan for a couple of minutes.
  7. Divide the boy choy and squash among 4 plates. Top with the pork, drizzle with some of the sauce, sprinkle with the chopped cilantro, and garnish with the extra leaves. Serve any remaining sauce at the table.


Recipe by Deborah Reid from Fine Cooking


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