Korean 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 spinach (from 10 oz raw, one bag)
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 cloves garlic, minced
• 1 tsp grated ginger

• 12 oz pork tenderloin
• 2 cup cooked brown rice
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp coconut aminos
• 2 tsp sesame oil
• 2 tbsp toasted sesame seeds
• 4 cloves garlic, minced
• 2 tsp grated ginger

• 18 oz pork tenderloin
• 3 cup cooked brown rice
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp coconut aminos
• 3 tsp sesame oil
• 3 tbsp toasted sesame seeds
• 6 cloves garlic, minced
• 3 tsp grated ginger

• 24 oz pork tenderloin
• 4 cup cooked brown rice
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp coconut aminos
• 4 tsp sesame oil
• 4 tbsp toasted sesame seeds
• 8 cloves garlic, minced
• 4 tsp grated ginger

1. Season the pork and sear it in a hot pan 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 broccoli florets in the same pan or a splash of water, 3 to 4 minutes, until crisp and tender and bright green.

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

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4. Toss the vegetables with the coconut aminos, sesame oil, garlic, ginger, and sesame seeds off the heat so the garlic stays fresh.
5. Serve the sliced pork and vegetables over the warm brown rice.

• Calories662
• Protein60g
• Carbs60g
• Fat23g
• Fiber10g
• Sodium281mg

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

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