NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Honey

2 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Beet powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

1 cup Baby bok choy

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  In a small bowl, whisk together the honey, coconut aminos, sesame oil, grated ginger, minced garlic, and beet powder to create the glaze.

• 3

  Season the pork tenderloin with sea salt and black pepper, then place it on the baking sheet.

• 4

  Brush half of the glaze over the pork and roast for 15 minutes.

• 5

  Remove from the oven, brush with the remaining glaze, and add the baby bok choy to the tray.

• 6

  Return to the oven for another 5-10 minutes until the pork reaches an internal temperature of 145°F and the glaze is bubbly.

• 7

  While the pork rests for 5 minutes, lightly steam or sauté the cauliflower rice until tender.

• 8

  Slice the pork into medallions and serve over the cauliflower rice with the roasted bok choy, garnished with sesame seeds.