NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

0.5 cup white sticky rice

1 tbsp honey

2 tbsp coconut aminos

1 tbsp tomato paste

1 tsp sesame oil

1 tsp garlic powder

0.5 tsp ground ginger

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the sticky rice under cold water until clear, then cook according to package instructions until tender and sticky.

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, tomato paste, garlic powder, and ground ginger to create the char siu glaze.

• 3

  Slice the pork tenderloin into half-inch thick medallions and season both sides with sea salt and black pepper.

• 4

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 5

  Add the pork medallions to the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms.

• 6

  Reduce the heat to medium and pour the glaze over the pork, tossing to coat each piece thoroughly.

• 7

  Simmer the sauce for 2 minutes until it reduces into a thick, caramelized lacquer that clings to the meat.

• 8

  While the pork finishes, steam the baby bok choy for 3 minutes until the stems are tender and the leaves are bright green.

• 9

  Fluff the sticky rice and portion it into a bowl, topping with the glazed pork and serving the bok choy on the side.