NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 tbsp honey

1 tbsp coconut aminos

1 tbsp tamari

1 tsp sesame oil

1 tsp chinese five spice powder

1 tsp fresh ginger

1 clove garlic

2 cups bok choy

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the honey, coconut aminos, tamari, sesame oil, five spice powder, grated ginger, and minced garlic to create the marinade.

• 2

  Place the pork tenderloin in a shallow dish, coat thoroughly with the marinade, and let it rest in the refrigerator for at least 30 minutes.

• 3

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

• 4

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

• 5

  While the pork roasts, pour the reserved marinade into a small saucepan and simmer over medium heat for 5 minutes until thickened into a glossy glaze.

• 6

  Lightly steam the chopped bok choy and sauté the cauliflower rice in a non-stick pan until tender, seasoning both with sea salt and black pepper.

• 7

  Slice the pork into medallions, arrange over the cauliflower rice and bok choy, and drizzle with the warm honey glaze.