Ginger-Glazed Pork Tenderloin with Bok Choy

Succulent pork tenderloin medallions glazed in ginger and coconut aminos, tossed with tender baby bok choy.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Keto
• Paleo
• Whole30
• Low-FODMAP
• Low-Calorie
• Low-Carb
• Low-Cholesterol
• Low-Sugar
• High-Fiber
• High-Protein
• Low-Sodium
• Low-Saturated-Fat

Tags

• stir-fry
• quick
• savory
• healthy
• spicy

Ingredients

• 0.5 pound pork tenderloin (trimmed, sliced into 1/2-inch medallions)
• 1 tablespoon toasted sesame oil
• 4 cup baby bok choy (chopped)
• 1 tablespoon fresh ginger (peeled, minced)
• 2 tablespoon coconut aminos
• 2 tablespoon chia seeds
• 2 tablespoon hemp hearts (shelled)
• 0.5 teaspoon salt
• 0.25 teaspoon crushed red pepper flakes

Instructions

1. Season sliced pork tenderloin medallions with 1/4 teaspoon of the salt.
2. Heat 1/2 tablespoon toasted sesame oil in a large skillet over high heat. Sear pork medallions for 2 to 3 minutes per side until golden brown and cooked to an internal temperature of 145 degrees F. Transfer to a plate to rest.
3. Add the remaining 1/2 tablespoon toasted sesame oil to the skillet along with 1 tablespoon minced fresh ginger and 1/4 teaspoon crushed red pepper flakes. Sauté for 30 seconds until aromatic.
4. Add 4 cups chopped baby bok choy and 2 tablespoons coconut aminos. Stir-fry for 3 minutes until stems are crisp-tender and greens wilt.
5. Remove skillet from heat. Stir in 2 tablespoons chia seeds, 2 tablespoons hemp hearts, and the remaining 1/4 teaspoon salt.
6. Divide warm bok choy onto plates and arrange ginger-glazed pork tenderloin medallions over the top.

Nutrition (per serving)

• Calories: 370
• Protein: 33 g
• Carbohydrates: 11 g
• Fat: 20 g
• Fiber: 8.5 g
• Sodium: 440 mg
• Saturated Fat: 3.5 g
• Sugar: 3 g
• Cholesterol: 65 mg