Japanese Pork Tenderloin Plate

• 6 oz pork tenderloin
• 1 cup cooked brown rice
• 1.5 cups cooked cabbage (from about 3 cups raw shredded)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp tamari
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp toasted sesame seeds
• 2 scallions, sliced

• 12 oz pork tenderloin
• 2 cup cooked brown rice
• 3 cups cooked cabbage (from about 3 cups raw shredded)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp tamari
• 2 tsp sesame oil
• 2 tsp grated ginger
• 2 tbsp toasted sesame seeds
• 4 scallions, sliced

• 18 oz pork tenderloin
• 3 cup cooked brown rice
• 4 1/2 cups cooked cabbage (from about 3 cups raw shredded)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp tamari
• 3 tsp sesame oil
• 3 tsp grated ginger
• 3 tbsp toasted sesame seeds
• 6 scallions, sliced

• 24 oz pork tenderloin
• 4 cup cooked brown rice
• 6 cups cooked cabbage (from about 3 cups raw shredded)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp tamari
• 4 tsp sesame oil
• 4 tsp grated ginger
• 4 tbsp toasted sesame seeds
• 8 scallions, sliced

1. Season the pork and sear it over medium high, turning to brown all sides, 10 to 12 minutes, until it reaches 145°F in the center, then rest it a few minutes and slice.

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2. Cook the shredded cabbage in the same pan, 4 to 5 minutes, until it wilts and softens but keeps a little bite.

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3. Add the spinach and cook, 1 to 2 minutes, until it wilts.

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4. Add the tamari, ginger, and sesame oil and toss, about 1 minute, until the vegetables are glossy and coated.

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5. Serve the sliced pork and vegetables over the warm brown rice and top with sesame seeds and scallion.

• Calories658
• Protein60g
• Carbs58g
• Fat23g
• Fiber9g
• Sodium1070mg

• Eating Well
• A Healthy Weight
• Steady Energy
• Blood Sugar
• Joint Comfort

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