Japanese Pork Tenderloin Bowl

• 6 oz pork tenderloin
• 1 cup cooked brown rice
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked bok choy (from about 2 cups raw, chopped)
• 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 broccoli (from about 2 cups raw florets)
• 2 cup cooked bok choy (from about 2 cups raw, chopped)
• 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 broccoli (from about 2 cups raw florets)
• 3 cup cooked bok choy (from about 2 cups raw, chopped)
• 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 broccoli (from about 2 cups raw florets)
• 4 cup cooked bok choy (from about 2 cups raw, chopped)
• 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 in a hot pan, turning to brown all sides, 10 to 12 minutes, until it reaches 145°F in the center, then set it aside to rest.

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2. Add the broccoli to the pan and cook, 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 stems are tender.

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

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5. Slice the pork and serve it with the vegetables over the rice, topped with sesame seeds and scallion.

• Calories683
• Protein64g
• Carbs62g
• Fat23g
• Fiber12g
• Sodium1127mg

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

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