NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

2 cups Baby bok choy

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the pork tenderloin into 1-inch thick medallions and season both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the pork medallions in the skillet and sear for 3-4 minutes per side until a golden crust forms and the internal temperature reaches 145 degrees Fahrenheit.

• 4

  Remove the pork from the skillet and set aside on a plate to rest.

• 5

  In the same skillet, reduce heat to medium and add the toasted sesame oil, minced garlic, and grated fresh ginger, sautéing for 30 seconds until fragrant.

• 6

  Place the halved baby bok choy cut-side down into the skillet and cook for 3 minutes without moving them until the edges are beautifully caramelized.

• 7

  Add the tamari to the pan to deglaze, using a wooden spoon to scrape up any browned bits, and toss the bok choy to coat.

• 8

  Plate the pork medallions alongside the caramelized bok choy, drizzling any remaining pan sauce over the meat and garnishing with sesame seeds.