NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tbsp Hoisin sauce

1 tsp 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, tamari, hoisin sauce, sesame oil, five spice powder, grated ginger, and minced garlic.

• 2

  Season the pork tenderloin evenly with sea salt and black pepper.

• 3

  Place the pork in a shallow dish and pour two-thirds of the honey-tamari mixture over it, reserving the remaining sauce for glazing.

• 4

  Allow the pork to marinate in the refrigerator for at least 30 minutes to absorb the aromatic spices.

• 5

  Preheat your oven to 400°F and line a baking sheet with parchment paper or a wire rack.

• 6

  Roast the pork for 20 to 25 minutes, brushing with the reserved glaze halfway through, until the internal temperature reaches 145°F.

• 7

  While the pork rests for 5 minutes, steam the baby bok choy for 3 to 4 minutes until the leaves are wilted and the stems are crisp-tender.

• 8

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