Honey-Glazed Char Siu Pork

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

Honey-Glazed Char Siu Pork

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Char Siu Pork

Tender pork tenderloin roasted in a sticky honey-tamari glaze, served with crisp baby bok choy and aromatic jasmine rice for a sweet and savory finish.

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NUTRITION

449kcal
Protein
53.5g
Fat
9.7g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Five spice powder

0.5 tsp Toasted sesame oil

1 cup Baby bok choy

0.25 cup Cooked jasmine rice

1 tsp Sesame seeds

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PREPARATION

  • 1

    In a small bowl, whisk together the honey, tamari, coconut aminos, ginger, garlic, five spice powder, and sesame oil.

  • 2

    Place the pork tenderloin in a resealable bag and pour half of the marinade over it, coating the meat thoroughly.

  • 3

    Let the pork marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate.

  • 4

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 5

    Roast the pork for 20 to 25 minutes, brushing with the remaining marinade halfway through, until the internal temperature reaches 145°F.

  • 6

    While the pork rests, steam the baby bok choy for 3 minutes until the leaves are bright green and the stalks are tender-crisp.

  • 7

    Slice the pork into thin medallions and serve alongside the steamed bok choy and jasmine rice, garnished with sesame seeds.

Honey-Glazed Char Siu Pork

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

Honey-Glazed Char Siu Pork

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Char Siu Pork

Tender pork tenderloin roasted in a sticky honey-tamari glaze, served with crisp baby bok choy and aromatic jasmine rice for a sweet and savory finish.

NUTRITION

449kcal
Protein
53.5g
Fat
9.7g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Five spice powder

0.5 tsp Toasted sesame oil

1 cup Baby bok choy

0.25 cup Cooked jasmine rice

1 tsp Sesame seeds

PREPARATION

  • 1

    In a small bowl, whisk together the honey, tamari, coconut aminos, ginger, garlic, five spice powder, and sesame oil.

  • 2

    Place the pork tenderloin in a resealable bag and pour half of the marinade over it, coating the meat thoroughly.

  • 3

    Let the pork marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate.

  • 4

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 5

    Roast the pork for 20 to 25 minutes, brushing with the remaining marinade halfway through, until the internal temperature reaches 145°F.

  • 6

    While the pork rests, steam the baby bok choy for 3 minutes until the leaves are bright green and the stalks are tender-crisp.

  • 7

    Slice the pork into thin medallions and serve alongside the steamed bok choy and jasmine rice, garnished with sesame seeds.