Keto: Pork Tenderloin with Soy Pan Sauce
Sautéed Cauliflower ‘Rice’ & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
New year, new ways of eating clean. You won’t miss the grains with our handy riced cauliflower, which sidesteps the carbohydrates of regular rice while providing a munchy side. It settles in nicely on these eye-pleasing plates, below still-crisp bok choy sautéed with scallions. The centrepiece is pork tenderloin, fanned out in juicy slices and drizzled with a saucy mixture of garlic, soy and butter that lingers on the tongue.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 340g Baby bok choy
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Bunch of cilantro
- 2 Scallions
- 15ml Toasted sesame oil
- 30ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Medium pan
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
11 g
Sodium
1660 mg
Total Carb
18 g
Sugars
8 g
Protein
45 g
Fibre
5 g
Preparation
Mise en place
Remove the root ends of the bok choy; halve lengthwise (quarter if large). Thinly slice the scallions, separating the white bottoms and green tops. Roughly chop the cilantro leaves and stems.
Cook the pork
In a medium pan, heat a generous drizzle of oil on medium. Pat the pork* dry with paper towel; season with ½ the spices and S&P. Cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain. Reserve the pan.
Sauté the cauliflower rice
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the cauliflower rice, 6 to 8 min., until softened; season with S&P. Transfer to a plate and reserve the pan.
Sauté the bok choy
In the same pan, heat a drizzle of oil on medium-high. Sauté the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the bok choy and remaining spices. Sauté, 2 to 3 min., until beginning to soften. Add 4 tbsp water (double for 4 portions) and ⅔ of the soy sauce. Sauté, 1 to 2 min., until wilted. Transfer to a plate.
Make the sauce
In the reserved pan, heat the sesame oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the remaining soy sauce and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 30 sec. to 1 min., until warmed through.
Plate your dish
Divide the cauliflower rice between your plates. Top with the bok choy and pork. Spoon the sauce over the pork. Garnish with the cilantro and green tops of the scallions. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
