I’ve never been a huge fan of pork, but figured I’d give it another try since I’ve been reading it is one of the leanest meats out there. At 143 calories, 4 g fat (1 g saturated) and 26 g protein per 100 g (3.5 ounces), pork tenderloin is a very healthy source of protein.
- 1 1/3 lbs (600 g) pork tenderloin, cut into bite-size pieces
- 2 tbsp olive oil
- salt and pepper
- 3 cm ginger, peeled and thinly sliced
- 4 garlic cloves, chopped
- 1 large leek, white part only, thinly sliced
- 1 3/4 cup water
- 3/4 cup dry white wine
- 1 tbsp light soy sauce
- 4 tsp coconut palm sugar (or white/brown sugar)
- 4 baby bok choy
- Warm half of olive oil over medium heat in frying pan. Add pork, seasoned with salt and pepper, and saute until brown on all sides, about 5 minutes. Place pork on a plate and set aside.
- Add remaining oil to frying pan with garlic, ginger and leeks. Sautee until leeks soften, about 4 minutes.
- Add water, wine, soy sauce, sugar and pork. Bring to a boil, reduce to a simmer, cover and let braise for roughly one hour, stirring occasionally.
- After hour has elapsed, lay bok choy over pork and leek mixture, cover and let cook until bok choy softens, about 7 minutes.
- Remove from heat, plate with steamed rice and enjoy!
Makes 4 servings.
Per serving (excluding rice): 350 calories, 11 g carbs, 5 g sugar, 12 g fat, 40 g protein, 1 g fibre