NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Honey

2 tbsp Tamari

1 tsp Sesame oil

1 tbsp Tomato paste

1 tsp Garlic powder

0.5 tsp Five spice powder

1 tsp Fresh ginger

1 cup Cauliflower rice

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, sesame oil, tomato paste, garlic powder, five spice powder, and grated ginger to create the marinade.

• 2

  Place the pork tenderloin in a shallow dish and coat thoroughly with two-thirds of the marinade, reserving the remaining third for glazing.

• 3

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

• 4

  Sear the pork in a hot skillet for 2 minutes per side to develop a golden crust, then transfer the meat to the prepared baking sheet.

• 5

  Roast the pork for 15 to 20 minutes or until the internal temperature reaches 145°F, brushing with the reserved marinade halfway through the cooking time.

• 6

  While the pork rests, steam the baby bok choy until tender-crisp and sauté the cauliflower rice in a pan with sea salt and black pepper until heated through.

• 7

  Slice the pork into medallions and serve immediately over the cauliflower rice with the steamed bok choy on the side.