NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tbsp Hoisin sauce

1 tsp Toasted sesame oil

0.5 tsp Chinese five spice powder

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.25 cup Cooked jasmine rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small mixing bowl, whisk together the honey, tamari, hoisin sauce, toasted sesame oil, five spice powder, grated ginger, minced garlic, sea salt, and black pepper.

• 2

  Place the pork tenderloin in a shallow glass dish or reusable silicone bag and pour the marinade over it, turning to coat all sides evenly.

• 3

  Allow the pork to marinate in the refrigerator for at least 20 minutes, or up to 4 hours for deeper flavor development.

• 4

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 5

  Transfer the pork to the baking sheet and roast for 20 to 25 minutes, basting with the remaining marinade halfway through, until the internal temperature reaches 145°F.

• 6

  While the pork rests for 5 minutes, lightly steam the baby bok choy in a steamer basket over boiling water until the stems are tender-crisp.

• 7

  Slice the pork tenderloin into thin medallions and serve immediately over the warm jasmine rice with the steamed bok choy on the side.