NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 tbsp honey

1 tbsp tamari

1 tsp sesame oil

1 tsp fresh ginger

2 cloves garlic

0.5 cup cooked jasmine rice

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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, grated ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Heat a non-stick oven-safe skillet over medium-high heat and sear the pork for 2 minutes per side until a golden crust forms.

• 5

  Brush half of the prepared glaze over the pork and transfer the skillet to the oven.

• 6

  Roast for 12 to 15 minutes, or until the internal temperature reaches 145°F, brushing with the remaining glaze halfway through the cooking time.

• 7

  While the pork is roasting, steam the baby bok choy until tender-crisp and warm the jasmine rice.

• 8

  Remove the pork from the oven and let it rest for 5 minutes before slicing into medallions.

• 9

  Serve the pork over the rice and bok choy, drizzling with any leftover glaze from the pan and garnishing with sesame seeds.