- ½ lb. pork loin-butterflied (can also use chicken or tofu)
- Small head of bok choy
- Small bunch of asparagus
- 3-4 scallions
- 2 potatoes
- 4 tablespoons Organic Tamari or Soy Sauce
- 4 tablespoons Olive Oil
- Optional 1/4 teaspoon red pepper flakes
Preheat oven to 425 degrees
Place the butterflied pork in a container with 1 tablespoon of tamari, 1/8 tsp. red pepper flakes and 1 tablespoon of olive oil. Cover the container and marinate for 30 minutes.
Wash the bok choy and cut the bottom off. Separate the leaves. Clean the asparagus and cut the bottoms off. Clean the scallions and cut the bottoms off.
Wash the potatoes and slice
Line a large pan with parchment paper.
Place the potatoes in a single layer on the parchment paper. Drizzle with a tablespoon of Tamari and olive oil. Place in the oven for 10 minutes. Remove from the oven, flip the potatoes over and move to one side of the pan.
In the middle of the pan place the vegetables, bok choy, scallions, then asparagus. Drizzle with 2 tablespoons of tamari, olive oil and sprinkle with remaining red pepper flakes.
Remove the pork from the marinade and place in the pan. Pour the marinade over the pork.
Place the pan back in the oven and cook for 10-15 minutes until pork is at your desired doneness.