NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked pork tenderloin

1 slice Bacon

1.5 cup Cooked jasmine rice

0.5 cup Onion

0.5 cup Multi-colored peppers

1 tbsp Butter

1 tbsp Coconut sugar

1.5 tbsp Liquid aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the bacon into small pieces and place them in a large skillet over medium heat.

• 2

  Cook the bacon until it is crispy and the fat has rendered into the pan.

• 3

  Add the butter to the skillet along with the sliced onions and multi-colored peppers.

• 4

  Sauté the vegetables for 5 to 6 minutes until they are tender and slightly caramelized.

• 5

  Slice the pre-cooked pork tenderloin into bite-sized strips and add them to the skillet to warm through.

• 6

  In a small bowl, whisk together the liquid aminos and coconut sugar until combined.

• 7

  Pour the sauce over the pork and vegetables, tossing for 2 to 3 minutes until the liquid reduces into a thick glaze.

• 8

  Season the mixture with sea salt and black pepper.

• 9

  Serve the stir-fry immediately over a bed of warm jasmine rice.