NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tsp Sesame oil

1 tbsp Avocado oil

2 cup Baby bok choy

2 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Tomato paste

PREPARATION

• 1

  In a small bowl, whisk together the honey, tamari, sesame oil, minced garlic, grated ginger, and tomato paste to create the Char Siu glaze.

• 2

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

• 3

  Heat avocado oil in an oven-safe skillet over medium-high heat and sear the pork tenderloin until a golden crust forms on all sides.

• 4

  Brush half of the prepared honey-garlic glaze over the pork and transfer the skillet to an oven preheated to 400°F.

• 5

  Roast for 12-15 minutes or until the internal temperature reaches 145°F, then remove and let the meat rest for 5 minutes.

• 6

  While the pork rests, halve the baby bok choy and sauté in a separate pan with a splash of water until the leaves are wilted and the stems are crisp-tender.

• 7

  Slice the pork into medallions, drizzle with the remaining glaze, and serve immediately with the sautéed bok choy.