Supper with Stella

Ingredients

• 2 Tbsp. coconut oil
• 1 lb. pork tenderloin
• 8 cups salad greens of your choice
• 1 can pineapple slices
• 1 avocado, slices or scooped
• 1/2 red onion, sliced and soaked in water for 10 minutes
• 1 red, orange, or yellow bell pepper, sliced
• 1 cup grape tomatoes, halved
• 1/2 cup frozen edamame, thawed
• 2 Tbsp. sesame seeds, for garnish
• 1/4 cup ponzu sauce
• 1/4 cup pineapple juice (reserved from canned pineapple slices)
• 1/4 cup honey
• 2" ginger, grated
• 5 cloves garlic, grated
• 1 Tbsp. sesame oil
• 1 Tbsp. coconut oil