Asian-Inspired Pork Tenderloin with Ginger Broccoli

Prepare the marinade by combining 2 tablespoons of grated fresh ginger, 4 minced garlic cloves, 1/4 cup tamari sauce, 2 tablespoons coconut aminos, 1 tablespoon rice vinegar, 2 tablespoons honey, and 1 tablespoon avocado oil in a bowl.

Trim any silver skin from the 2.5 pounds of pork tenderloin and place in a large ziplock bag. Pour the marinade over the pork, seal the bag, and massage to coat evenly. Refrigerate for 20 minutes while preparing other components.

Rinse 3 cups of jasmine rice under cold water until water runs clear. Add to a rice cooker or pot with 4.5 cups of water and a pinch of salt. Cook according to package directions (typically 15-20 minutes).

While the rice cooks, cut 4 cups of broccoli into florets, slice 2 large red bell peppers into strips, mince the remaining 2 garlic cloves, grate the remaining 1 tablespoon of ginger, and slice 6 green onions (separate white and green parts).

Preheat oven to 400°F (200°C). Remove pork from marinade (reserve the marinade) and pat dry with paper towels. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Heat 2 tablespoons of avocado oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from oven, transfer pork to a cutting board, tent with foil, and let rest for 10 minutes.

While the pork is roasting, prepare the ginger broccoli. Heat the remaining 1 tablespoon of avocado oil in a large wok or skillet over high heat. Add the white parts of green onions, remaining ginger, and garlic. Stir-fry for 30 seconds until fragrant.

Add broccoli and bell peppers to the wok. Stir-fry for 4-5 minutes until vegetables begin to soften but remain crisp. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Pour the reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Mix 2 tablespoons cornstarch with 3 tablespoons water to create a slurry. Slowly whisk the slurry into the simmering marinade until thickened, about 1-2 minutes.

Add 2 tablespoons of the thickened sauce to the vegetables and toss to coat. Reserve the remaining sauce for serving.

Slice the rested pork tenderloin into 1/2-inch medallions against the grain.

Serve the sliced pork over jasmine rice with ginger broccoli alongside. Drizzle with the remaining sauce and garnish with the green parts of the green onions and optional red pepper flakes.