Chinese Pork Tenderloin Plate
Remix of: Orange Chicken. less fat than the Orange Chicken
663
Calories
59g
Protein
70g
Carbs
19g
Fat
Pork Tenderloin seared and served over cup cooked brown rice with cup bell pepper and bright aromatics.
Protein 59g · Carbs 70g · Fat 19g
15 min
Prep
18 min
Cook
$4
Per Plate
663
Calories
What You Need
- 6 oz pork tenderloin
- 1 cup cooked brown rice
- 1 cup bell pepper, diced
- 1 cup cooked broccoli (from about 1.5 cups raw florets)
- 1 cup cooked snap peas (from about 1.5 cups raw, trimmed)
- 1 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 scallions, sliced
- 12 oz pork tenderloin
- 2 cup cooked brown rice
- 2 cup bell pepper, diced
- 2 cup cooked broccoli (from about 1.5 cups raw florets)
- 2 cup cooked snap peas (from about 1.5 cups raw, trimmed)
- 2 tbsp coconut aminos
- 2 tsp sesame oil
- 2 tsp grated ginger
- 4 cloves garlic, minced
- 4 scallions, sliced
- 18 oz pork tenderloin
- 3 cup cooked brown rice
- 3 cup bell pepper, diced
- 3 cup cooked broccoli (from about 1.5 cups raw florets)
- 3 cup cooked snap peas (from about 1.5 cups raw, trimmed)
- 3 tbsp coconut aminos
- 3 tsp sesame oil
- 3 tsp grated ginger
- 6 cloves garlic, minced
- 6 scallions, sliced
- 24 oz pork tenderloin
- 4 cup cooked brown rice
- 4 cup bell pepper, diced
- 4 cup cooked broccoli (from about 1.5 cups raw florets)
- 4 cup cooked snap peas (from about 1.5 cups raw, trimmed)
- 4 tbsp coconut aminos
- 4 tsp sesame oil
- 4 tsp grated ginger
- 8 cloves garlic, minced
- 8 scallions, sliced
Before You Start
Pat the pork dry, slice the pepper, cut the broccoli into florets, mince the garlic and ginger, and warm the rice.
How To Make It
- Season and sear the pork tenderloin over medium high, 8 to 10 minutes, turning to brown all sides, until it reaches 145°F in the center, then set it aside to rest.
- Add the broccoli and bell pepper to the pan and cook, 4 to 5 minutes, until the broccoli is bright green and crisp tender.
- Add the snap peas and cook, 2 to 3 minutes, until bright and just tender.
- Stir in the coconut aminos, ginger, garlic, and sesame oil and cook, 1 minute, until fragrant and glossy.
- Slice the pork, return it to the pan to coat, and serve over the brown rice topped with the scallions.
Fix It: If the sauce dries up and starts to stick, add a splash of water to loosen it back into a glaze.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 18 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories663
- Protein59g
- Carbs70g
- Fat19g
- Fiber13g
- Sodium253mg
Bonus Benefits
- Eating Well
- Steady Energy
- A Healthy Weight
- Blood Sugar
- Joint Comfort
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Ginger: warming aromatics, reported to reported to settle the stomach.
Ginger: warming aromatics, reported to reported to settle the stomach.
Tools For This Recipe
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