NUTRITION

SERVINGS

INGREDIENTS

8 oz pork tenderloin

1 tbsp honey

1 tbsp coconut aminos

1 tsp white miso paste

1 tsp tomato paste

1 tsp toasted sesame oil

0.5 tsp chinese five-spice powder

1 tsp grated fresh ginger

1 clove garlic

2 cups bok choy

1 cup cauliflower rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Prepare the marinade by whisking together the honey, coconut aminos, miso paste, tomato paste, sesame oil, five-spice, ginger, minced garlic, salt, and pepper in a small bowl.

• 2

  Place the pork tenderloin in a shallow dish and coat thoroughly with two-thirds of the marinade, reserving the rest for a final glaze.

• 3

  Preheat your oven to 400°F and heat an oven-safe skillet over medium-high heat with a light spray of oil.

• 4

  Sear the pork for 2 minutes per side until a golden crust forms, then transfer the skillet to the oven and roast for 12-15 minutes until the internal temperature reaches 145°F.

• 5

  While the pork rests, steam the chopped bok choy until vibrant green and sauté the cauliflower rice in a separate pan until tender and heated through.

• 6

  Slice the pork into medallions, drizzle with the reserved honey glaze, and serve over the cauliflower rice and steamed greens.