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

Ingredients

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

Preparation

1. 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.
2. 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.