NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

2 tbsp Coconut aminos

1 tbsp Honey

1 tbsp Hoisin sauce

1 tsp Toasted sesame oil

0.5 tsp Five spice powder

1 clove Garlic

1 tsp Fresh ginger

2 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together coconut aminos, honey, hoisin sauce, toasted sesame oil, five spice powder, minced garlic, and grated ginger.

• 2

  Place the pork tenderloin in a resealable bag or shallow dish and pour two-thirds of the marinade over it, reserving the rest for glazing.

• 3

  Let the pork marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

• 4

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

• 5

  Remove the pork from the marinade, season with sea salt and black pepper, and place it on the baking sheet.

• 6

  Roast for 20-25 minutes, brushing with the reserved marinade halfway through, until the internal temperature reaches 145°F.

• 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 immediately alongside the steamed greens.