NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Honey

2 clove Garlic

1.5 tbsp Tamari

1 tbsp Hoisin sauce

1 tsp Fresh ginger

0.5 tsp Five spice powder

1 tsp Sesame oil

0.5 cup Cooked brown rice

2 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together the honey, minced garlic, tamari, hoisin sauce, grated ginger, five spice powder, and sesame oil until smooth.

• 3

  Season the pork tenderloin with sea salt and black pepper, then brush half of the honey-garlic marinade over the entire surface of the meat.

• 4

  Place the pork on the prepared baking sheet and roast for 12 minutes.

• 5

  Remove the pork from the oven, brush with the remaining marinade, and return to the oven for another 10-13 minutes until the internal temperature reaches 145°F.

• 6

  While the pork roasts, steam the baby bok choy for 3-5 minutes until the stalks are tender and leaves are bright green.

• 7

  Let the pork rest for at least 5 minutes to lock in juices before slicing into thin medallions.

• 8

  Serve the sliced pork over the warm cooked brown rice with the steamed bok choy on the side.