Wok-Fried Pork Tenderloin with Green Beans

Thinly sliced pork tenderloin stir-fried with crisp green beans and fresh ginger in a light savory sauce, served over cauliflower rice.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Sodium
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• Low-Fat

Tags

• stir-fry
• sauté
• healthy
• savory
• spicy

Ingredients

• 2.25 pound pork tenderloin (trimmed and thinly sliced)
• 1.5 pound green beans (ends trimmed)
• 2 tablespoon low-sodium tamari
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger (grated)
• 3 clove garlic (minced)
• 1 tablespoon rice vinegar
• 0.5 teaspoon crushed red pepper flakes
• 0.5 teaspoon salt
• 2 package riced cauliflower

Instructions

1. In a small bowl, whisk together low-sodium tamari, rice vinegar, grated ginger, and crushed red pepper flakes.
2. Heat 1/2 tablespoon sesame oil in a wok or large skillet over high heat. Add sliced pork tenderloin and sauté for 5-6 minutes until browned and cooked through. Remove pork and set aside.
3. Add remaining 1/2 tablespoon sesame oil to the wok. Add green beans and minced garlic; cook stir-fry style for 4-5 minutes until beans are bright green and crisp-tender.
4. Return pork to wok, pour sauce mixture over top, and toss together for 2 minutes until fully coated and heated through.
5. Steam riced cauliflower with 1/2 teaspoon salt according to package instructions. Serve stir-fry hot over cauliflower rice.

Notes

Keep green beans slightly crisp so they maintain great texture when reheated.

Nutrition (per serving)

• Calories: 290
• Protein: 38 g
• Carbohydrates: 12 g
• Fat: 7 g
• Fiber: 5 g
• Sodium: 410 mg
• Saturated Fat: 2 g
• Sugar: 4 g
• Cholesterol: 95 mg