Honey-Garlic Char Siu Pork with Bok Choy

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

Honey-Garlic Char Siu Pork with Bok Choy

YOUR SOLIN GENERATED RECIPE

Honey-Garlic Char Siu Pork with Bok Choy

Roasted pork medallions coated in a sticky honey-garlic glaze, served alongside nutty soba noodles and vibrant steamed bok choy.

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NUTRITION

482kcal
Protein
54.5g
Fat
16.4g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

1 oz Soba noodles

2 cups Baby bok choy

1 tbsp Honey

1 tbsp Tamari

1 tsp Toasted sesame oil

2 cloves Garlic

1 tsp Fresh ginger

0.5 tsp Chinese five spice powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the honey, tamari, toasted sesame oil, minced garlic, grated ginger, and Chinese five spice powder.

  • 3

    Season the pork tenderloin with sea salt and black pepper, then sear in avocado oil in a cast-iron skillet over medium-high heat until golden brown on all sides.

  • 4

    Brush the pork generously with half of the prepared honey-garlic glaze and transfer the skillet to the oven, roasting for 12 to 15 minutes until the internal temperature reaches 145°F (63°C).

  • 5

    While the pork roasts, cook the soba noodles in boiling water according to package instructions, adding the baby bok choy to the pot during the last 2 minutes of cooking to steam.

  • 6

    Remove the pork from the oven and let it rest for 5 minutes before slicing into medallions, then serve over the noodles and bok choy with the remaining glaze drizzled over the top.

Honey-Garlic Char Siu Pork with Bok Choy

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

Honey-Garlic Char Siu Pork with Bok Choy

YOUR SOLIN GENERATED RECIPE

Honey-Garlic Char Siu Pork with Bok Choy

Roasted pork medallions coated in a sticky honey-garlic glaze, served alongside nutty soba noodles and vibrant steamed bok choy.

NUTRITION

482kcal
Protein
54.5g
Fat
16.4g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

1 oz Soba noodles

2 cups Baby bok choy

1 tbsp Honey

1 tbsp Tamari

1 tsp Toasted sesame oil

2 cloves Garlic

1 tsp Fresh ginger

0.5 tsp Chinese five spice powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the honey, tamari, toasted sesame oil, minced garlic, grated ginger, and Chinese five spice powder.

  • 3

    Season the pork tenderloin with sea salt and black pepper, then sear in avocado oil in a cast-iron skillet over medium-high heat until golden brown on all sides.

  • 4

    Brush the pork generously with half of the prepared honey-garlic glaze and transfer the skillet to the oven, roasting for 12 to 15 minutes until the internal temperature reaches 145°F (63°C).

  • 5

    While the pork roasts, cook the soba noodles in boiling water according to package instructions, adding the baby bok choy to the pot during the last 2 minutes of cooking to steam.

  • 6

    Remove the pork from the oven and let it rest for 5 minutes before slicing into medallions, then serve over the noodles and bok choy with the remaining glaze drizzled over the top.