NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 oz Soba noodles

1 tbsp Hoisin sauce

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 tbsp Avocado oil

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, whisk together the hoisin sauce, tamari, honey, sesame oil, grated ginger, and minced garlic to create the Char Siu glaze.

• 3

  Season the pork tenderloin with sea salt and black pepper, then brush half of the glaze over the meat.

• 4

  Place the pork on a parchment-lined baking sheet and roast for 15-18 minutes, or until the internal temperature reaches 145°F.

• 5

  While the pork roasts, cook the soba noodles in boiling water for 4 minutes, drain, and pat them dry with a paper towel.

• 6

  Heat the avocado oil in a non-stick skillet over medium-high heat. Add the noodles in a flat layer and sear for 3 minutes per side until the edges are golden and crispy.

• 7

  Steam the baby bok choy for 3-4 minutes until the stalks are tender but the leaves remain bright green.

• 8

  Remove the pork from the oven and let it rest for 5 minutes before slicing into medallions.

• 9

  Arrange the crispy noodles and bok choy on a plate, top with sliced pork, and drizzle with the remaining glaze.

• 10

  Garnish with sliced green onions and serve immediately.