• 2 TBS coconut aminos
• 2 TBS olive oil
• 1 TBS balsamic vinegar
• 1/2 TBS maple syrup
• 3/4 tsp of brown mustard (make sure it has no added sugar)
• 3/4 tsp ginger powder
• 1/2 tsp minced garlic (or 1 clove of garlic minced)
• pinch of cayenne pepper *omit if you don’t do spicy

• 1 lb pork tenderloin
• sea salt to taste
• 1 TBS olive oil
• 8 oz sliced mushrooms
• 1/2 pineapple sliced into chunks
• 1 bag of frozen broccoli thawed and drained
• 1 bag of frozen cauliflower cooked per directions on the bag

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What to do:

• Preheat oven to 400 degrees
• Cut off any excess fat from your pork tenderloin if there is any and season it with sea salt
• Mix all of your sauce ingredients together in a small bowl
• Cover the pork with a little bit of the sauce and set the rest of the sauce aside
• Place your frozen broccoli in a strainer and run cold water over it to get off any excess ice and it dry completely
• Cut up your pineapple into bite size chunks
• Heat a large skillet over high heat and add in some olive oil
• Add your broccoli and mushrooms and saute for 2-3 minutes
• Part your veggies so that you have space in the middle and add 1 TBS of olive oil
• Add your pork to the skillet and sear all four sides of the meat for about 3 minutes on each side – don’t forget to toss around your veggies
• Add your pineapple and the rest of your sauce and mix everything up and put the skillet in the preheated oven
• Bake until your meat thermometer reads 140 degrees
  • Note: every oven is different to please get a thermometer – they are the best way to tell whenyour meat is perfectly cooked!
  • I started with 12 minutes; took it out and flipped the pork and cooked for 5 more minutes to get my meat up to 140 degrees
• While meat and veggies are cooking, cook your cauliflower rice according to the package
• Remove the pork from the skillet and dice up into bite size pieces
• Return the meat to the veggies mix up and serve over the cauliflower rice and enjoy!