NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1.5 oz Dry soba noodles

1 tbsp Tamari

1 tbsp Honey

1 tsp Sesame oil

1 cup Baby bok choy

1 tsp Minced garlic

1 tsp Minced ginger

0.5 tsp Chinese five spice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Cook the soba noodles according to package directions, drain, and set aside.

• 2

  In a small bowl, whisk together the tamari, honey, minced garlic, minced ginger, and Chinese five spice to create the char siu glaze.

• 3

  Slice the pork tenderloin into thin medallions and season both sides with sea salt and black pepper.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sear the pork medallions for 2-3 minutes per side until golden brown.

• 5

  Pour the prepared glaze over the pork and simmer for 2 minutes until the sauce is thick and sticky, then remove the pork from the pan and set aside.

• 6

  In the same pan, add the sesame oil and the cooked soba noodles, pressing them down with a spatula to create a crispy texture for 3 minutes.

• 7

  Toss in the baby bok choy and sauté for 1-2 minutes until the leaves are vibrant green and the stems are tender-crisp.

• 8

  Divide the crispy noodles and bok choy between plates and top with the caramelized pork medallions.