NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

0.5 tbsp raw honey

1 tbsp tamari

1 tbsp hoisin sauce

0.5 tsp toasted sesame oil

0.5 tsp five spice powder

1 tsp fresh ginger

1 clove garlic

2 cups baby bok choy

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the raw honey, tamari, hoisin sauce, toasted sesame oil, five spice powder, grated ginger, and minced garlic to create the char siu marinade.

• 2

  Place the pork tenderloin in a shallow dish or reusable silicone bag and pour over two-thirds of the marinade, reserving the rest for glazing; marinate for at least 30 minutes.

• 3

  Preheat your oven to 400°F and heat the avocado oil in a large oven-safe skillet over medium-high heat.

• 4

  Remove pork from marinade, season lightly with sea salt and black pepper, and sear in the hot skillet for 2-3 minutes per side until a golden-brown crust forms.

• 5

  Brush the pork with half of the reserved marinade and transfer the skillet to the oven, roasting for 12-15 minutes or until the internal temperature reaches 145°F.

• 6

  While the pork rests for 5 minutes, steam the halved baby bok choy for 3-4 minutes until the whites are tender but the leaves remain vibrant green.

• 7

  Slice the pork tenderloin into medallions, drizzle with the remaining glaze, and serve alongside the steamed bok choy.