Cantonese Char Siu Pork with Honey Glaze

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

Cantonese Char Siu Pork with Honey Glaze

YOUR SOLIN GENERATED RECIPE

Cantonese Char Siu Pork with Honey Glaze

Roasted pork tenderloin marinated in a savory-sweet glaze, served over fluffy jasmine rice with crisp bok choy for a vibrant and aromatic meal.

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NUTRITION

581kcal
Protein
49.7g
Fat
13.9g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

7 oz pork tenderloin

2 tbsp hoisin sauce

1 tbsp honey

1 tbsp tamari

1 tsp toasted sesame oil

0.5 tsp Chinese five spice powder

1 clove garlic

0.5 tsp fresh ginger

1 cup baby bok choy

0.5 cup cooked jasmine rice

1 tsp toasted sesame seeds

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PREPARATION

  • 1

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

  • 2

    Place the pork tenderloin in a shallow dish or resealable bag, pour two-thirds of the marinade over it, and let it marinate for at least 30 minutes in the refrigerator.

  • 3

    Preheat your oven to 400°F (200°C) and line a baking sheet with a wire rack or parchment paper for even roasting.

  • 4

    Place the marinated pork on the baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 145°F, brushing with the remaining marinade halfway through.

  • 5

    While the pork rests for 5 minutes, steam the baby bok choy until tender-crisp and ensure the jasmine rice is warmed through.

  • 6

    Slice the pork into thin medallions and serve over the jasmine rice alongside the bok choy, garnishing with toasted sesame seeds for a final crunch.

Cantonese Char Siu Pork with Honey Glaze

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

Cantonese Char Siu Pork with Honey Glaze

YOUR SOLIN GENERATED RECIPE

Cantonese Char Siu Pork with Honey Glaze

Roasted pork tenderloin marinated in a savory-sweet glaze, served over fluffy jasmine rice with crisp bok choy for a vibrant and aromatic meal.

NUTRITION

581kcal
Protein
49.7g
Fat
13.9g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

7 oz pork tenderloin

2 tbsp hoisin sauce

1 tbsp honey

1 tbsp tamari

1 tsp toasted sesame oil

0.5 tsp Chinese five spice powder

1 clove garlic

0.5 tsp fresh ginger

1 cup baby bok choy

0.5 cup cooked jasmine rice

1 tsp toasted sesame seeds

PREPARATION

  • 1

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

  • 2

    Place the pork tenderloin in a shallow dish or resealable bag, pour two-thirds of the marinade over it, and let it marinate for at least 30 minutes in the refrigerator.

  • 3

    Preheat your oven to 400°F (200°C) and line a baking sheet with a wire rack or parchment paper for even roasting.

  • 4

    Place the marinated pork on the baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 145°F, brushing with the remaining marinade halfway through.

  • 5

    While the pork rests for 5 minutes, steam the baby bok choy until tender-crisp and ensure the jasmine rice is warmed through.

  • 6

    Slice the pork into thin medallions and serve over the jasmine rice alongside the bok choy, garnishing with toasted sesame seeds for a final crunch.