NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tbsp Hoisin sauce

1 tsp Toasted sesame oil

0.25 tsp Chinese five-spice powder

0.5 tsp Beet powder

1 clove Garlic

0.5 tsp Fresh ginger

2 cup Baby bok choy

1 tsp Avocado oil

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the honey, tamari, hoisin sauce, toasted sesame oil, Chinese five-spice, and beet powder until smooth.

• 3

  Place the pork tenderloin in a shallow dish and coat it thoroughly with two-thirds of the prepared marinade, setting the remaining third aside for later glazing.

• 4

  Transfer the pork to the baking sheet and roast for 20 to 25 minutes, or until the internal temperature reaches 145°F.

• 5

  Halfway through the roasting time, brush the reserved marinade over the pork to create a thick, sticky glaze.

• 6

  While the pork rests for 5 minutes, mince the garlic and finely grate the fresh ginger.

• 7

  Heat the avocado oil in a large skillet over medium-high heat, then add the garlic and ginger, sautéing for 30 seconds until fragrant.

• 8

  Add the baby bok choy and sea salt to the skillet, tossing frequently for 2 to 3 minutes until the leaves are wilted but the stems remain bright and crisp.

• 9

  Slice the roasted pork into half-inch medallions and serve immediately alongside the sautéed greens.