Sticky Caramelized Char Siu Pork

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Caramelized Char Siu Pork

YOUR SOLIN GENERATED RECIPE

Sticky Caramelized Char Siu Pork

Tender pork tenderloin roasted in a savory-sweet glaze of tamari and honey, served with vibrant steamed bok choy for a satisfying crunch.

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NUTRITION

417kcal
Protein
53.8g
Fat
11.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Tamari

1 tbsp Honey

1 tsp Sesame oil

0.5 tsp Chinese five-spice powder

1 clove Garlic

1 tsp Fresh ginger

2 cup Baby bok choy

0.5 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the tamari, honey, sesame oil, Chinese five-spice, minced garlic, and grated ginger to create the glaze.

  • 3

    Season the pork tenderloin with sea salt and black pepper, then sear in a hot oven-safe skillet over medium-high heat for 2 minutes per side until a golden crust forms.

  • 4

    Brush half of the prepared glaze over the pork and transfer the skillet directly into the oven.

  • 5

    Roast for 12-15 minutes, brushing with the remaining glaze halfway through, until the internal temperature reaches 145°F.

  • 6

    While the pork roasts, steam the baby bok choy and cauliflower rice in a steamer basket for about 5 minutes until just tender.

  • 7

    Remove the pork from the oven and let it rest for 5 minutes to lock in the juices before slicing into medallions and serving over the steamed vegetables.

Sticky Caramelized Char Siu Pork

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Caramelized Char Siu Pork

YOUR SOLIN GENERATED RECIPE

Sticky Caramelized Char Siu Pork

Tender pork tenderloin roasted in a savory-sweet glaze of tamari and honey, served with vibrant steamed bok choy for a satisfying crunch.

NUTRITION

417kcal
Protein
53.8g
Fat
11.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Tamari

1 tbsp Honey

1 tsp Sesame oil

0.5 tsp Chinese five-spice powder

1 clove Garlic

1 tsp Fresh ginger

2 cup Baby bok choy

0.5 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the tamari, honey, sesame oil, Chinese five-spice, minced garlic, and grated ginger to create the glaze.

  • 3

    Season the pork tenderloin with sea salt and black pepper, then sear in a hot oven-safe skillet over medium-high heat for 2 minutes per side until a golden crust forms.

  • 4

    Brush half of the prepared glaze over the pork and transfer the skillet directly into the oven.

  • 5

    Roast for 12-15 minutes, brushing with the remaining glaze halfway through, until the internal temperature reaches 145°F.

  • 6

    While the pork roasts, steam the baby bok choy and cauliflower rice in a steamer basket for about 5 minutes until just tender.

  • 7

    Remove the pork from the oven and let it rest for 5 minutes to lock in the juices before slicing into medallions and serving over the steamed vegetables.