Chinese Pork Tenderloin Plate

One plate is the amount the calories and protein above are for.

• 6 oz pork tenderloin, cut into 1-inch pieces
• 1/2 cup cooked brown rice
• 1 cup bell pepper, diced
• 1 cup cooked broccoli (from about 1.5 cups raw florets)
• 1 cup cooked snap peas (from about 1.5 cups raw, trimmed)
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 scallions, sliced

• 12 oz pork tenderloin, cut into 1-inch pieces
• 1 cup cooked brown rice
• 2 cups bell pepper, diced
• 2 cups cooked broccoli (from about 3 cups raw florets)
• 2 cups cooked snap peas (from about 1.5 cups raw, trimmed)
• 2 tbsp coconut aminos
• 2 tsp sesame oil
• 2 tsp grated ginger
• 4 cloves garlic, minced
• 4 scallions, sliced

• 24 oz pork tenderloin, cut into 1-inch pieces
• 2 cups cooked brown rice
• 4 cups bell pepper, diced
• 4 cups cooked broccoli (from about 6 cups raw florets)
• 4 cups cooked snap peas (from about 1.5 cups raw, trimmed)
• 4 tbsp coconut aminos
• 4 tsp sesame oil
• 4 tsp grated ginger
• 8 cloves garlic, minced
• 8 scallions, sliced

• 36 oz pork tenderloin, cut into 1-inch pieces
• 3 cups cooked brown rice
• 6 cups bell pepper, diced
• 6 cups cooked broccoli (from about 9 cups raw florets)
• 6 cups cooked snap peas (from about 1.5 cups raw, trimmed)
• 6 tbsp coconut aminos
• 6 tsp sesame oil
• 6 tsp grated ginger
• 12 cloves garlic, minced
• 12 scallions, sliced

• 48 oz pork tenderloin, cut into 1-inch pieces
• 4 cups cooked brown rice
• 8 cups bell pepper, diced
• 8 cups cooked broccoli (from about 12 cups raw florets)
• 8 cups cooked snap peas (from about 1.5 cups raw, trimmed)
• 8 tbsp coconut aminos
• 8 tsp sesame oil
• 8 tsp grated ginger
• 16 cloves garlic, minced
• 16 scallions, sliced

1. Season and sear the pork tenderloin over medium high, 8 to 10 minutes, turning to brown all sides, until it reaches 145°F in the center, then set it aside to rest.

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2. Add the broccoli and bell pepper to the pan and cook, 4 to 5 minutes, until the broccoli is bright green and crisp tender.

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3. Add the snap peas and cook, 2 to 3 minutes, until bright and just tender.

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4. Stir in the coconut aminos, ginger, garlic, and sesame oil and cook, 1 minute, until fragrant and glossy.

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5. Slice the pork, return it to the pan to coat, and serve over the brown rice topped with the scallions.

• Calories556
• Protein56g
• Carbs48g
• Fat18g
• Fiber11g
• Sodium248mg

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

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