NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 tbsp honey

1 tbsp tamari

1 tbsp hoisin sauce

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp chinese five-spice powder

2 cup baby bok choy

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the honey, tamari, hoisin sauce, toasted sesame oil, grated ginger, minced garlic, and five-spice powder to create the glaze.

• 3

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

• 4

  Roast the pork for 18 to 22 minutes, or until the internal temperature reaches 145°F, brushing with the remaining glaze halfway through the cooking time.

• 5

  While the pork rests for 5 minutes, heat avocado oil in a large skillet over medium-high heat and sauté the baby bok choy until the leaves are wilted and the stems are crisp-tender.

• 6

  Slice the pork tenderloin into thin medallions and serve immediately over the bed of tender greens, drizzling any pan juices over the top.