Pork
1 lb pork tenderlion
2 tbsp white miso
2 tbsp gluten-free tamari
1 tsp honey or maple syrup
1 tsp rice vinegar
1 tbsp grated ginger
1 tbsp soybean (vegetable) oil
Veggie Stir Fry
6 ½ 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
Prep the Pork
1
Mix miso, low-sodium tamari, honey, rice vinegar, and ginger.
2
Rub mixture onto pork tenderloin and let sit 10 minutes.
Cook the Pork
3
Heat oil in a skillet over medium-high.
4
Sear pork on all sides (about 6 minutes).
5
Lower the heat to medium, cover, and cook another 8–10 minutes, turning occasionally, until the internal temp reaches 145°F.
6
Let rest 5 minutes and slice.
Make the Stir Fry
7
Heat oil in a large pan.
8
Add asparagus + bell pepper → cook 3 minutes.
9
Add edamame, snow peas, tamari, ginger, and garlic powder.
10
Cook 3-4 minutes until crisp-tender.
Ingredients
Pork
1 lb pork tenderlion
2 tbsp white miso
2 tbsp gluten-free tamari
1 tsp honey or maple syrup
1 tsp rice vinegar
1 tbsp grated ginger
1 tbsp soybean (vegetable) oil
Veggie Stir Fry
6 ½ 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