Orange Ginger Pork Tenderloin with Bok Choy & Green Beans

Orange Ginger Pork Tenderloin with Bok Choy & Green Beans

Elevate your weeknight dinner with this juicy, citrus-infused low-FODMAP orange ginger pork tenderloin served alongside crisp-tender bok choy and green beans. This vibrant, SIBO-friendly skillet dinner sears tender pork to golden perfection before roasting it to succulent tenderness. Drizzled with a tangy-sweet glaze made from fresh orange juice, aromatic zest, spicy ginger, gluten-free tamari, and a hint of pure maple syrup, it delivers a restaurant-quality Asian-inspired meal in under 30 minutes.

Thoughtfully tailored for sensitive digestive systems, this gluten-free and dairy-free dinner packs high-quality protein and gut-safe greens without relying on high-FODMAP aromatics. By using garlic-infused olive oil to capture deep savory notes without fructans and pairing them with carefully portioned low-FODMAP vegetables, you can enjoy a bright, deeply satisfying meal completely free of bloating, gas, or stomach irritation. It is an ideal, worry-free option for anyone managing IBS symptoms, following a strict SIBO protocol, or seeking a clean, high-protein meal prep dish.

Serving Size 1

Ingredients

            Pork

  • 5–6 oz. Pork Tenderloin
  • 1 tsp. Garlic-infused Olive Oil
  • Salt and Pepper

            Orange Ginger Sauce

  • 2 tbsp. Fresh Orange Juice
  • 1 tsp. Orange Zest
  • 1 tsp. Grated Fresh Ginger
  • 1 tbsp. Tamari
  • 1 tsp. Maple Syrup
  • ½ tsp Dijon Mustard
  • ½ tsp. Sesame Oil

            Vegetables

  • 1 Cup Baby Bok Choy, chopped
  • ¾ Cup Green Beans
  • 1 tsp. Garlic-infused Olive Oil

Preparation

Step 1

Preheat oven to 400°F.

Step 2

Season pork tenderloin with salt and pepper.

Step 3

Heat garlic-infused olive oil in an oven-safe skillet over medium-high heat.

Step 4

Sear pork on all sides until browned, about 2–3 minutes per side.

Step 5

Transfer skillet to oven and roast for 12–18 minutes, until pork reaches 145°F internally.

Step 6

While pork cooks, whisk together orange juice, zest, ginger, tamari, maple syrup, Dijon, and sesame oil.

Step 7

Heat garlic-infused olive oil in a separate pan and sauté bok choy and green beans until tender-crisp.

Step 8

Remove pork from oven and allow it to rest for 5 minutes before slicing.

Step 9

Drizzle orange ginger sauce over sliced pork and serve with vegetables.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes.
Individual tolerance may vary.
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