Preheat oven to 400 degrees.

Place pork tenderloin on a baking sheet. In a small bowl, combine seasonings (cumin through salt); rub mixture over the surface of the tenderloin. Heat half of the olive oil in a large non-stick skillet over medium-high heat; add tenderloin and brown on all sides, (about 5 minutes) then return to a cleaned baking sheet and roast, uncovered, until a meat thermometer inserted in the center registers 145 degrees.

Meanwhile, heat the remaining olive in a large skillet with a tight-fitting lid over medium-high heat until hot. Add bok choy; cook and stir for 3 minutes then add broth and coco-aminos. Reduce heat to medium, cover and cook for 5 minutes or until bok choy is tender; remove from pan, leaving cooking juices behind.

Bring pan juices to a boil over medium-high heat; cook until reduced by half then pour mixture over bok choy. When tenderloin is done, transfer to a cutting board and cut into 1/2-inch thick slices; serve with a drizzle of pan juices with braised baby bok choy on the side.