NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Pork tenderloin

1.5 cup Carrots

1 tsp Five-spice powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame oil

0.5 tsp Olive oil

1 tbsp Tamari

1 tsp Honey

1 tbsp Fresh cilantro

1 tsp Fresh ginger

PREPARATION

• 1

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

• 2

  In a medium skillet over medium heat, add the olive oil and carrot coins with two tablespoons of water; cover and steam for 5-6 minutes until tender-crisp.

• 3

  Remove the lid from the carrots, then add the honey, minced ginger, and half of the tamari, tossing constantly until the liquid reduces and coats the carrots in a glossy sheen.

• 4

  In a separate cast-iron or heavy skillet, heat the sesame oil over medium-high heat until shimmering.

• 5

  Place the pork medallions in the hot skillet and sear for 3-4 minutes per side until a dark, fragrant crust forms and the internal temperature reaches 145°F.

• 6

  Pour the remaining tamari over the pork in the last 30 seconds of cooking, swirling the pan to coat each medallion.

• 7

  Plate the charred pork medallions alongside the glazed carrots and garnish with chopped fresh cilantro.