Sesame-Ginger Pork Tenderloin with Bok Choy and Mushroom Stir-Fry

Trim any silver skin from the pork tenderloin and pat it dry with paper towels. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Peel and mince 2 tablespoons fresh ginger and 3 cloves of garlic.

In a small bowl, whisk together 2 tablespoons sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sweetener, half the minced ginger, and half the minced garlic.

Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil and when hot, add the pork tenderloin. Sear for 3-4 minutes on each side until golden brown all around.

Reduce heat to medium, pour half of the sauce mixture over the tenderloin, and continue cooking, turning occasionally, for about 10-12 minutes or until the internal temperature reaches 145°F (63°C). Remove from pan, tent with foil, and let rest for 5 minutes.

While the pork rests, prepare the vegetables. Cut the baby bok choy in half lengthwise, slice the shiitake mushrooms, dice the red bell pepper, and thinly slice the scallions.

In the same skillet, add the remaining ginger and garlic and stir for 30 seconds until fragrant.

Add the shiitake mushrooms and cook for 3 minutes until they begin to soften.

Add the red bell pepper and cook for 2 minutes more.

Add the bok choy and remaining sauce mixture. Stir-fry for 3-4 minutes until the bok choy is wilted but still has some crispness.

Sprinkle with 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt, then toss to combine.

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

Serve the pork medallions alongside the stir-fried vegetables, garnished with sliced scallions and 1 tablespoon sesame seeds.

Drizzle any remaining pan juices over the pork and vegetables before serving.