Ingredients
Pork
- 1 pork tenderloin (1lb)
- 2 tbsp white miso (ensure GF)
- 2 tbsp gluten-free tamari
- 1 tsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 1 tbsp soybean (vegetable) oil
Veggie Stir Fry
- 1½ cups shelled edamame (thawed, if frozen)
- 1 cup snow peas or sugar snap peas
- 1 cup asparagus, sliced
- 1 red bell pepper, sliced
- 1 tbsp low-sodium tamari
- 1 tsp grated ginger or ½ tsp ginger powder
- 1 tsp garlic powder
- 1 tbsp soybean (vegetable) oil
To Serve
- 4 cups cauliflower rice
- Lime wedges
Instructions
- 1Mix miso, low-sodium tamari, honey, rice vinegar, and ginger.
- 2Rub mixture onto pork tenderloin and let sit 10 minutes.
- 3Heat oil in a skillet over medium-high.
- 4Sear pork on all sides (about 6 minutes).
- 5Lower the heat to medium, cover, and cook another 8–10 minutes, turning occasionally, until the internal temp reaches 145°F.
- 6Let rest 5 minutes and slice.
- 7Heat oil in a large pan.
- 8Add asparagus and bell pepper; cook 3 minutes.
- 9Add edamame, snow peas, tamari, ginger, and garlic powder.
- 10Cook 3 – 4 minutes until crisp-tender.
- 11Add veggies over your grain of choice.
- 12Top with sliced pork.
- 13Squeeze lime on top.