NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 tbsp honey

2 tbsp coconut aminos

1 tbsp gochujang

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp chinese five spice powder

1 cup cauliflower rice

1 cup baby bok choy

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the honey, coconut aminos, gochujang, toasted sesame oil, grated fresh ginger, minced garlic, and Chinese five spice powder.

• 3

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

• 4

  Brush half of the glaze mixture over the pork, ensuring it is well-coated on all sides.

• 5

  Roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F, brushing with the remaining glaze halfway through the cooking time.

• 6

  While the pork is roasting, heat the avocado oil in a large skillet over medium-high heat.

• 7

  Add the cauliflower rice and chopped baby bok choy to the skillet, sautéing for 5-7 minutes until the vegetables are tender-crisp and lightly browned.

• 8

  Remove the pork from the oven and let it rest for 5 minutes before slicing into thick medallions.

• 9

  Serve the sliced pork over the sautéed vegetables, drizzling any remaining caramelized juices from the pan over the top.