NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

2 cups Bok choy

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

2 cloves Garlic

1 tsp Fresh ginger

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork tenderloin into 1-inch thick medallions and season both sides evenly 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 to 4 minutes per side until a golden crust forms and the internal temperature reaches 145 degrees Fahrenheit.

• 4

  Remove the pork from the pan and set it aside on a warm plate to rest for at least 5 minutes.

• 5

  In the same skillet, reduce the heat to medium and add the toasted sesame oil along with the minced garlic and grated fresh ginger.

• 6

  Sauté the aromatics for 30 seconds until fragrant, then add the chopped bok choy and coconut aminos to the pan.

• 7

  Toss the bok choy constantly for 2 minutes until the leaves are wilted and vibrant green while the stems remain slightly crisp.

• 8

  Plate the garlicky bok choy and top with the rested pork medallions, drizzling any remaining juices from the plate over the meat.