NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 tbsp honey

1 tbsp tamari

1 tbsp hoisin sauce

1 tsp sesame oil

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp five spice powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby bok choy

0.25 cup cooked jasmine rice

PREPARATION

• 1

  In a small bowl, whisk together the honey, tamari, hoisin, sesame oil, minced ginger, garlic, and five spice powder to create the glaze.

• 2

  Season the pork tenderloin with sea salt and black pepper, then coat it with half of the honey glaze and let marinate for 20 minutes.

• 3

  Preheat your oven to 400°F (200°C) and heat an oven-safe skillet over medium-high heat with the avocado oil.

• 4

  Sear the pork on all sides in the hot skillet until a golden-brown crust forms, about 2-3 minutes per side.

• 5

  Transfer the skillet to the oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C), brushing with the remaining glaze halfway through.

• 6

  While the pork rests for 5 minutes, steam the baby bok choy until tender-crisp and warm the pre-cooked jasmine rice.

• 7

  Slice the pork into thin rounds and serve immediately alongside the rice and bok choy, drizzling any extra pan juices over the plate.