NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.1 cup Dry jasmine rice

1 tbsp Full-fat coconut milk

2 tbsp Water

0.5 cup Fresh pineapple

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Coconut aminos

0.5 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear.

• 2

  In a small saucepan, combine the rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While rice cooks, dice the pork tenderloin into 1-inch cubes and season with sea salt and black pepper.

• 4

  Heat sesame oil in a large skillet over medium-high heat.

• 5

  Add the pork cubes to the skillet and sear until browned on all sides, approximately 5-6 minutes. Remove pork from the pan and set aside.

• 6

  In the same skillet, add the sliced red onion, bell pepper, and pineapple chunks. Sauté for 4-5 minutes until the vegetables soften and the pineapple begins to caramelize.

• 7

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 8

  Return the pork to the skillet, pour in the coconut aminos, and toss everything together for 1 minute to glaze.

• 9

  Remove the coconut rice from heat and fluff with a fork.

• 10

  Serve the pineapple pork over the coconut rice and garnish with freshly chopped cilantro.