NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

2 tsp Honey

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.75 medium Sweet potato

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the honey, tamari, toasted sesame oil, grated ginger, and minced garlic to create the marinade.

• 2

  Place the pork tenderloin in a shallow dish, coat with half of the marinade, and let it sit for at least 20 minutes.

• 3

  Cut the sweet potato into wedges and toss them with the olive oil, sea salt, and black pepper until evenly coated.

• 4

  Preheat your grill to medium-high heat and grill the pork tenderloin for 12-15 minutes, turning occasionally until the internal temperature reaches 145°F.

• 5

  Place the sweet potato wedges on the grill alongside the pork, cooking for 5-7 minutes per side until tender and charred.

• 6

  Add the asparagus spears to the grill during the last 5 minutes of cooking, drizzling with the remaining marinade.

• 7

  Remove everything from the grill and let the pork rest for 5 minutes before slicing into medallions for your meal prep containers.