NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Honey

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.5 tsp Chinese five spice powder

1 tsp Fresh ginger

1 clove Garlic

2 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the honey, coconut aminos, sesame oil, five spice powder, grated ginger, and minced garlic to create the marinade.

• 2

  Season the pork tenderloin with sea salt and black pepper, then place it in a shallow dish and coat thoroughly with two-thirds of the marinade.

• 3

  Let the pork marinate for at least 20 minutes, or refrigerate for up to 4 hours for deeper flavor.

• 4

  Preheat your oven to 400°F (200°C) and place the pork on a parchment-lined baking sheet.

• 5

  Roast the pork for 20-25 minutes, brushing with the remaining marinade halfway through, until the internal temperature reaches 145°F.

• 6

  While the pork rests for 5 minutes, steam the baby bok choy until the leaves are wilted and the stalks are tender-crisp.

• 7

  Slice the pork into medallions and serve immediately alongside the steamed greens.