NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Tomato paste

0.5 tsp Five spice powder

0.25 tsp Smoked paprika

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

0.25 cup Cooked brown rice

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the honey, tamari, sesame oil, tomato paste, five spice powder, smoked paprika, grated ginger, and minced garlic until smooth.

• 3

  Season the pork tenderloin with sea salt and black pepper, then place it on the baking sheet and brush half of the prepared glaze over the top and sides.

• 4

  Roast the pork for 18 to 22 minutes, or until the internal temperature reaches 145°F, brushing the remaining glaze onto the meat halfway through the cooking time.

• 5

  While the pork roasts, steam the baby bok choy until tender-crisp and lightly sauté the cauliflower rice mixed with the cooked brown rice in a non-stick skillet.

• 6

  Remove the pork from the oven and let it rest for 5 minutes before slicing into medallions to serve over the rice and bok choy.