Garlic Glazed Pork Tenderloin with Bok Choy and Rice

Ingredients

• 1 pound pork tenderloin
• 3/4 cup jasmine rice
• 4 heads baby bok choy
• 3 tablespoons coconut aminos
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 tablespoons avocado oil
• 6 cloves garlic
• 1 tablespoon fresh ginger
• 1 fresh red chilies(optional)
• 1 teaspoon toasted sesame seeds(optional)
• 1 teaspoon arrowroot starch
• 1 tablespoon water
• 1/2 teaspoon salt

Instructions

1. 1

   Rinse the jasmine rice and cook it in 1 1/2 cups water according to package directions; keep covered and warm.

2. 2

   Slice the pork tenderloin into 1-inch medallions and season lightly with salt.

3. 3

   Whisk together the coconut aminos, honey, rice vinegar, and arrowroot starch mixed with 1 tablespoon of water to make the glaze.

4. 4

   Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Sear the pork medallions 3-4 minutes per side until golden and cooked through (145°F internal). Transfer to a plate and tent loosely.

5. 5

   Reduce heat to medium, add the remaining avocado oil, minced garlic, grated ginger, and sliced fresh red chilies. Cook 30 seconds until fragrant.

6. 6

   Pour in the glaze and simmer 1-2 minutes until it thickens and coats the back of a spoon.

7. 7

   Return the pork to the skillet and toss to coat in the glaze for 1 minute.

8. 8

   Meanwhile, steam or sauté the baby bok choy in a separate pan with a splash of water and a pinch of salt until just tender, about 4 minutes.

9. 9

   Serve the glazed pork over jasmine rice with bok choy alongside, spooning extra glaze over top and finishing with toasted sesame seeds.