Barbecue Honey and Ginger Pork Loin

Allergies: Shellfish & Crustacean, Soya4 ServingsCalories: 353 per serving


  • 2 lbs pork loin
  • 1 cup chicken broth
  • 4 cups bok choy, cut in 1″ pieces
  • 4 cups bean sprouts
  • 3 tsp fresh ginger, finely chopped
  • 1 tbsp Ideal Protein Honey & Dijon Dressing
  • 3 tbsp sesame oil
  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce
  • sea salt, to taste
  • pepper, to taste


  1. Combine dressing, oyster sauce, soy sauce, chicken broth, pepper and ginger in a bowl.
  2. Mix well.
  3. Place pork loins and marinade in a sealed plastic bag and refrigerate for 8 hours or overnight.
  4. Remove loins from marinade, set marinade aside.
  5. Grill pork loins over medium-high temperature for 15 to 25 minutes, turning often and basting with marinade.
  6. Sauté bok choy in oil for a few minutes.
  7. Once tender, add bean sprouts and remaining marinade.
  8. Continue cooking for 1 minute.
  9. Remove from skillet.
  10. Reduce liquid to one spoon and return vegetables to skillet coating with reduced liquid.
  11. Slice pork thinly and arrange on a serving platter.
  12. Garnish with fresh parsley.
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