NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

2 tbsp coconut aminos

1 tbsp honey

1 tsp sesame oil

1 tsp chinese five spice powder

1 tsp garlic powder

1 tsp ginger powder

1 tsp beet powder

0.25 tsp sea salt

2 cup baby bok choy

1 cup cauliflower rice

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, sesame oil, five spice powder, garlic powder, ginger powder, beet powder, and sea salt to create the marinade.

• 3

  Place the pork tenderloin in a shallow dish and pour the marinade over it, turning to coat all sides thoroughly; let it marinate for at least 15 minutes.

• 4

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

• 5

  While the pork is roasting, steam the baby bok choy in a steamer basket over boiling water for 3 to 5 minutes until the stalks are tender.

• 6

  Heat a non-stick skillet over medium heat and sauté the cauliflower rice for 5 minutes until softened and slightly toasted.

• 7

  Remove the pork from the oven and let it rest for 5 minutes before slicing into thick medallions.

• 8

  Serve the sliced pork over the cauliflower rice with the steamed bok choy on the side, garnishing with sesame seeds.