Nutritional Bonus: With only 20 calories per cup, bok choy packs a serious nutritional punch. A member of the cruciferous family of vegetables, it contains an exceptional amount of free radical fighting antioxidants. It also contains anti-inflammatory compounds that can potentially protect your body from a number of inflammatory conditions, such as osteoarthritis.
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- 1/2 cup unsweetened apple butter
- 3 tbsp low-sodium tamari
- 2 tbsp fresh lemon juice
- 1 tbsp minced fresh ginger
- 2 tsp olive oil
- 1 lb pork tenderloin, sliced into 12 medallions
- Pinch sea salt and fresh ground black pepper
- 3 tbsp toasted sesame seeds
- 6 cups baby bok choy, trimmed
- Fill a large pot with water and fit with a steamer basket. Bring to a boil.
- Meanwhile, prepare sauce: To a med-ium saucepot, add apple butter, tamari, lemon juice and ginger. Heat on medium and bring to a gentle boil, stirring occasionally, then reduce heat to medium-low and simmer for 5 minutes. Remove from heat and cover to keep warm.
- In a large nonstick skillet on medium-high, heat oil. Season pork on all sides with salt and pepper. Add pork to skillet and sear for 6 minutes, turning once, until golden brown and cooked through. (NOTE: The USDA recommends cooking to an internal temperature of 145˚F when tested with a food thermometer.) Remove from pan and when just cool enough to handle, press sesame seeds firmly onto both sides of meat. Cover to keep warm.
- To steamer basket, add bok choy and steam for 3 to 4 minutes, until tender-crisp. Among serving plates, divide pork and bok choy evenly and drizzle both with sauce.
- Serving Size: 3 tenderloin medallions and 1 cup bok choy
- Calories: 270
- Carbohydrate Content: 20 g
- Cholesterol Content: 73 mg
- Fat Content: 8 g
- Fiber Content: 2 g
- Protein Content: 28 g
- Saturated Fat Content: 1 g
- Sodium Content: 509 mg
- Sugar Content: 14 g
- Polyunsaturated Fat Content: 1 g