NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Dry soba noodles

2 tsp Honey

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tsp Minced garlic

1 tsp Grated ginger

0.5 tsp Chinese five spice powder

1 cup Chopped bok choy

0.5 cup Sliced shiitake mushrooms

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the soba noodles according to package directions, then drain and set aside.

• 2

  In a small bowl, whisk together the honey, tamari, half of the minced garlic, the grated ginger, and the Chinese five spice powder to create the char siu glaze.

• 3

  Season the pork tenderloin medallions with the sea salt and black pepper.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sear the pork for 3-4 minutes per side until golden brown.

• 5

  Pour the glaze into the skillet with the pork, reducing the heat to medium and simmering for 2 minutes until the sauce becomes thick and sticky.

• 6

  In a separate pan, heat the toasted sesame oil and sauté the remaining garlic, shiitake mushrooms, and bok choy for 3 minutes until tender-crisp.

• 7

  Toss the cooked soba noodles into the vegetable mixture until well combined and heated through.

• 8

  Slice the glazed pork into thin strips and serve immediately over the garlic noodles.