Asian Pork Tenderloin Dinner

Every year we talk about heart health in the month of February from lower sodium products and recipes, lower fat products and recipes, lower sugar products and recipes and so on. In the same light we also talk about how to increase or add things like more fiber, fluid, and protein to your lifestyle. We’ve got you covered with those things below:


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So let’s talk about recipes shall we?! Any great chef will tell you that salt is a main pillar in creating a dish, and they aren’t totally wrong. Salt has some wonderful benefits both nutritionally and flavorfully. What we suggest in this area is that you salt things minimally or not at all and let each individual add the amount they desire to their dish. 

What You Need

1 lb. Pork Tenderloin

½ tsp. Paprika

½ tsp. Onion powder

½ tsp. Garlic powder

½ tsp. Black pepper

1 Tbsp. Canola Oil

1 small bunch Scallions (about 5-6)

1 Tbsp. Toasted Sesame Oil

2 Tbsp. Rice Wine Vinegar (or White Vinegar)

2 Tbsp. Coconut Aminos

2 Tbsp. Honey

1 Tbsp. Fish Sauce

¼ tsp. Ground Ginger

¼ tsp. Garlic Powder

2 pkgs. Uncle Ben’s 90 Second Brown Rice

1, 5oz pkg Arugula

¼ bunch Cilantro

 How It’s Made:

  1. Preheat oven to 400
  2. Preheat a cast iron skillet to medium high heat and place in canola oil
  3. Combine paprika, onion powder, garlic powder, pepper in a bowl
  4. Season pork tenderloin with spice mixture
  5. Place pork tenderloin in cast iron skillet and flip to it’s second side after 2 minutes (repeat this 4 more times for a total of 5 flips)
  6. Finish the meat by placing the cast-iron skillet in the oven for 7-10 minutes or until internal temperature reads 145 degrees Fahrenheit
  7. Slice scallions both whites and greens
  8. In a bowl combine together the scallions, toasted sesame oil, rice wine vinegar, coconut aminos, honey, fish sauce, ginger, and garlic
  9. Heat sauce in microwave for 15-30 seconds to help loosen the honey
  10. Cook minute rice in the microwave according to package directions
  11. Once the pork is done, let it rest on a cutting board and use the same pan to then wilt the spinach
  12. Add in the rice and quinoa to the arugula
  13. Roughly chop cilantro and garnish with it

Serves 6

Nutritional Facts:
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Calories 228
Total Fat 6g
Cholesterol 40mg
Sodium 271mg

Carbohydrates 33g
Fiber 2g
Sugar 8g
Protein 19g

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