NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Raw honey

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Garlic powder

1 tsp Ground ginger

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby bok choy

0.25 cup Cooked brown rice

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small mixing bowl, whisk together the honey, tamari, toasted sesame oil, garlic powder, ginger, and smoked paprika to create the glaze.

• 3

  Season the pork tenderloin evenly with sea salt and black pepper.

• 4

  Heat a large oven-safe skillet over medium-high heat and sear the pork for 2-3 minutes on each side until a golden crust forms.

• 5

  Brush half of the prepared honey-tamari glaze over the pork and transfer the skillet to the oven.

• 6

  Roast for 12-15 minutes, or until the internal temperature reaches 145°F.

• 7

  While the pork roasts, lightly steam the baby bok choy until the leaves are wilted and the stems are tender-crisp.

• 8

  Remove the pork from the oven, brush with the remaining glaze, and let it rest for 5 minutes before slicing into medallions.

• 9

  Serve the sliced pork over the cooked brown rice with a side of steamed bok choy, garnished with sesame seeds.