158g pork tenderloin, sliced into medallions188 kcal
214g cooked jasmine rice278 kcal
111g pineapple, diced56 kcal
14g white miso paste28 kcal
14g achiote paste33 kcal
9g soy sauce6 kcal
14g lime juice4 kcal
6g garlic, minced9 kcal
23g scallions, thinly sliced8 kcal
5g neutral oil44 kcal
Cooking instructions
Pat the pork dry. Stir together miso paste, achiote paste, lime juice, and garlic; rub evenly over the pork.
Heat half the neutral oil in a nonstick skillet over medium-high. Sear the pork for 3-4 minutes per side until browned and cooked through. Rest for 5 minutes, then slice.
Meanwhile, heat the remaining oil in a separate skillet over medium-high. Add the cooked rice and stir-fry for 2-3 minutes until hot and lightly crisp.
Add soy sauce, pineapple, and scallions to the rice. Stir-fry for another 1-2 minutes until the pineapple is heated through. Serve topped with the sliced pork.
Estimated macros
43 gProtein
72 gCarbohydrates
18 gFat
3 gFiber
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