Thai Pork Tenderloin Bowl

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

• 6 oz pork tenderloin, cut into 1-inch pieces
• 1 cup cooked jasmine rice
• 1 cup bell pepper, diced
• 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 1 cup cooked bok choy (from about 2 cups raw, chopped)
• 1/2 cup coconut milk
• 1 tbsp coconut aminos
• 1/2 lime, sliced
• 1 tsp grated ginger
• 1/4 cup basil, torn

• 12 oz pork tenderloin, cut into 1-inch pieces
• 2 cups cooked jasmine rice
• 2 cups bell pepper, diced
• 2 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 2 cups cooked bok choy (from about 2 cups raw, chopped)
• 1 cup coconut milk
• 2 tbsp coconut aminos
• 1 lime, sliced
• 2 tsp grated ginger
• 1/2 cup basil, torn

• 24 oz pork tenderloin, cut into 1-inch pieces
• 4 cups cooked jasmine rice
• 4 cups bell pepper, diced
• 4 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 4 cups cooked bok choy (from about 2 cups raw, chopped)
• 2 cups coconut milk
• 4 tbsp coconut aminos
• 2 lime, sliced
• 4 tsp grated ginger
• 1 cup basil, torn

• 36 oz pork tenderloin, cut into 1-inch pieces
• 6 cups cooked jasmine rice
• 6 cups bell pepper, diced
• 6 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 6 cups cooked bok choy (from about 2 cups raw, chopped)
• 3 cups coconut milk
• 6 tbsp coconut aminos
• 3 lime, sliced
• 6 tsp grated ginger
• 1 1/2 cups basil, torn

• 48 oz pork tenderloin, cut into 1-inch pieces
• 8 cups cooked jasmine rice
• 8 cups bell pepper, diced
• 8 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 8 cups cooked bok choy (from about 2 cups raw, chopped)
• 4 cups coconut milk
• 8 tbsp coconut aminos
• 4 lime, sliced
• 8 tsp grated ginger
• 2 cups basil, torn

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 bell pepper and green beans to the pan and cook, 4 to 5 minutes, until the beans are just tender and the pepper softens.

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3. Add the bok choy and cook, 2 to 3 minutes, until the leaves wilt and the stems are tender.

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4. Pour in the coconut milk, coconut aminos, ginger, and lime and simmer, 2 to 3 minutes, until it thickens slightly, then fold in the basil off the burner.

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5. Slice the pork and serve it with the vegetables and sauce over the jasmine rice.

• Calories814
• Protein60g
• Carbs69g
• Fat36g
• Fiber11g
• Sodium286mg

• Steady Energy
• Eating Well
• A Healthy Weight
• Joint Comfort
• Cycle Support

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