Name: Smoky Honey-Glazed Char Siu Pork
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz pork tenderloin; 1 tbsp honey; 1 tbsp coconut aminos; 1 tbsp tomato paste; 1 tsp toasted sesame oil; 0.5 tsp chinese five-spice powder; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup baby bok choy; 1 cup cauliflower rice; 1 tsp sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Smoky Honey-Glazed Char Siu Pork

Tender pork medallions seared in a sticky honey-tamari glaze, served over a bed of crisp bok choy and fluffy cauliflower rice.

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NUTRITION

Protein

54.8g

Fat

14.8g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

8 oz pork tenderloin

1 tbsp honey

1 tbsp coconut aminos

1 tbsp tomato paste

1 tsp toasted sesame oil

0.5 tsp chinese five-spice powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby bok choy

1 cup cauliflower rice

1 tsp sesame seeds

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PREPARATION

1
In a small bowl, whisk together the honey, coconut aminos, tomato paste, sesame oil, five-spice powder, garlic powder, salt, and pepper to create a thick glaze.
2
Slice the pork tenderloin into 1-inch thick medallions and toss them in the glaze until every piece is thoroughly and evenly coated.
3
Heat a large non-stick skillet over medium-high heat and sear the pork medallions for 3 to 4 minutes per side until the glaze is tacky and caramelized.
4
While the pork is cooking, steam the baby bok choy in a covered pan with a splash of water for 3 minutes until the leaves are vibrant and the stems are tender.
5
Sauté the cauliflower rice in a separate skillet for 5 minutes over medium heat until tender and slightly toasted.
6
Divide the cauliflower rice and bok choy between plates, top with the glazed pork medallions, and garnish with sesame seeds before serving.