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Grilled Pork Tenderloin with Baby Bok Choy


1/4 cup mirin
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons light brown sugar
1 teaspoon sesame oil
2 scallions, thinly sliced, plus more for garnish
1/4 cup plus 1 tablespoon vegetable oil
3 cloves garlic, thinly sliced
One 3-inch piece fresh ginger, peeled and thinly sliced
2 pork tenderloins
1 1/2 pounds baby bok choy, halved lengthwise
Kosher salt



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