Recipe makes 4 servings
Ingredients:
For the Pork:
1 lb (450 g) pork tenderloin
1 Tbsp olive oil (15 ml)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
For the Orange Sauce:
½ cup chicken broth (120 ml)
2 Tbsp fresh orange juice (30 ml)
1 tsp orange zest
1 Tbsp coconut aminos (15 ml)
1 Tbsp rice vinegar (15 ml)
1–2 tsp monk fruit sweetener
½ tsp grated ginger
1 garlic clove, minced
½ tsp sesame oil
Instructions:
Preheat the oven to 400°F (200°C).
Pat the pork dry and season with salt, pepper, and garlic powder, before heating the olive oil in a skillet over medium-high heat.
Sear the pork on all sides for 5–6 minutes until golden.
Transfer the pork to the oven and roast for 12–15 minutes, until the internal temperature reaches 145°F (63°C).
Rest for 5–10 minutes, then slice.
In the same pan, reduce the heat to medium.
Add the garlic and ginger, and sauté for 30 seconds.
Pour in the broth, orange juice, zest, coconut aminos, vinegar, and sweetener.
Simmer for 5–7 minutes until slightly reduced and glossy.
Stir in the sesame oil at the end.
Slice the pork and spoon the orange sauce over the top, or serve on the side.
Nutritional breakdown per serving. Recipe makes 4 servings
310 Calories
32g Protein
17g Fat
0.5g Fiber
5g Total Carbs
4g NET Carbs
