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Miso-Maple Glazed Grilled Pork & Baby Bok Choy

A few years ago, we backpacked through Japan with a Canadian flag sewn on our bag. This is the culinary equivalent. Filled with Asian flavours and ingredients.

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  • Cooking time20 min
  • Prep time15 min
  • Servings6
recipe image Miso-Maple Glazed Grilled Pork & Baby Bok Choy


  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 2 cloves garlic, chopped
  • 2 Tbsp. (30 mL) miso paste, (soy bean paste)
  • 2 Tbsp. (30 mL) pure maple syrup
  • 2 Tbsp. (30 mL) rice wine vinegar
  • 3/4 cup (175 mL) water
  • 1 1/2 -lb. (675 g) pork tenderloin or 6 boneless pork chops
  • 1 red onion, sliced into 3 rings
  • 1 lb. (500 g) baby bok choy, (about 4 heads)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Buttery Taste margarine in small saucepan over medium-high heat and cook garlic, stirring frequently, 1 minute. Stir in miso paste, maple syrup, vinegar and water. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, about 15 minutes; let cool. Reserve ¼ cup (60 mL) miso-maple mixture; set aside.
  2. Grill pork, turning occasionally, brushing with remaining miso-maple mixture, until pork is done, about 15 minutes; thinly slice.
  3. Grill onion and bok choy until tender. Serve vegetables with pork, drizzled with reserved miso-maple mixture.
*Becel® Gold in Quebec. his recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on the recommendations in Canada's Food Guide. TIP: For added buttery flavour and to help prevent sticking to the grill, first brush with melted Becel.

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