Chinese Pork Tenderloin Bowl

• 6 oz pork tenderloin
• 1 cup cooked brown rice
• 1.5 cups cooked broccoli (from about 2.25 cups raw florets)
• 1 cup cooked bok choy (from about 2 cups raw, chopped)
• 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
• 3 cups cooked broccoli (from about 2.25 cups raw florets)
• 2 cup cooked bok choy (from about 2 cups raw, chopped)
• 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
• 4 1/2 cups cooked broccoli (from about 2.25 cups raw florets)
• 3 cup cooked bok choy (from about 2 cups raw, chopped)
• 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
• 6 cups cooked broccoli (from about 2.25 cups raw florets)
• 4 cup cooked bok choy (from about 2 cups raw, chopped)
• 4 tbsp coconut aminos
• 4 tsp sesame oil
• 4 tsp grated ginger
• 8 cloves garlic, minced
• 8 scallions, sliced

1. Sear the pork tenderloin in the sesame oil in a hot pan, 8 to 10 minutes, turning to brown all sides, until it reaches 145°F in the center, then set it aside.

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2. Cook the broccoli in the same pan with a splash of water, 3 to 4 minutes, until bright green and just tender.

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3. Add the bok choy and cook, 2 to 3 minutes, until the leaves wilt and the stalks are just tender.

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4. Toss the vegetables with the coconut aminos, ginger, garlic, and scallion off the heat.
5. Slice the pork, spoon it and the vegetables over the brown rice, and serve warm.

• Calories633
• Protein60g
• Carbs62g
• Fat19g
• Fiber10g
• Sodium318mg

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

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