NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tbsp Hoisin sauce

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

0.5 tsp Chinese five spice powder

0.5 cup Cooked brown rice

2 cups Baby bok choy

1 tsp Sesame seeds

1 pinch Sea salt

1 pinch Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Season the pork tenderloin with a pinch of sea salt and black pepper.

• 4

  Heat an oven-safe skillet over medium-high heat and sear the pork for 2 minutes on each side until a golden crust forms.

• 5

  Brush half of the honey-garlic glaze over the pork and transfer the skillet to the oven.

• 6

  Roast for 15 to 20 minutes, or until the internal temperature reaches 145°F, brushing with the remaining glaze halfway through.

• 7

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

• 8

  Slice the pork into medallions and serve over the warm brown rice with the steamed bok choy, garnishing with sesame seeds.