NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Pork tenderloin

1 tbsp Raw honey

2 tbsp Tamari

1 tbsp Hoisin sauce

1 tsp Toasted sesame oil

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Chinese five-spice powder

0.25 tsp Smoked paprika

2 cup Baby bok choy

1 cup Cauliflower rice

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.

• 2

  In a small bowl, whisk together the honey, tamari, hoisin sauce, sesame oil, minced garlic, grated ginger, five-spice powder, and smoked paprika to create the glaze.

• 3

  Season the pork tenderloin with sea salt and black pepper on all sides.

• 4

  Heat a non-stick oven-safe skillet over medium-high heat and sear the pork for 2 minutes per side until golden brown.

• 5

  Brush half of the honey glaze over the pork and transfer the skillet (or move pork to the baking sheet) into the oven.

• 6

  Roast for 12-15 minutes, or until the internal temperature reaches 145°F, brushing with more glaze halfway through.

• 7

  While the pork rests for 5 minutes, steam the baby bok choy and cauliflower rice until tender-crisp.

• 8

  Slice the pork into medallions and serve over the cauliflower rice and bok choy, drizzling with any remaining glaze from the pan.