NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

0.5 cup cooked jasmine rice

1 cup baby bok choy

1 tbsp honey

1 tbsp tamari

1 tsp sesame oil

1 tsp gochujang

1 tsp minced garlic

1 tsp minced ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp smoked paprika

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the honey, tamari, sesame oil, gochujang, minced garlic, minced ginger, 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 skillet over medium-high heat and sear the pork for 2 minutes per side until a golden crust forms.

• 5

  Place the seared pork on the baking sheet and brush generously with half of the honey-tamari glaze.

• 6

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

• 7

  While the pork rests, steam the baby bok choy for 3-4 minutes until the leaves are bright green and the stems are tender-crisp.

• 8

  Slice the pork into medallions and serve over the warm jasmine rice alongside the steamed bok choy.