NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Raw honey

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Tomato paste

2 cloves Garlic

1 tsp Fresh ginger

0.5 tsp Chinese five-spice powder

2 cups Baby bok choy

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Season the pork tenderloin with sea salt and black pepper, then brush half of the honey-garlic glaze over the meat.

• 4

  Place the pork on the prepared baking sheet and roast for 20 to 25 minutes, or until the internal temperature reaches 145°F.

• 5

  Halfway through the roasting time, brush the remaining glaze over the pork to build a thick, sticky crust.

• 6

  While the pork is roasting, steam the baby bok choy for 3 to 5 minutes until the leaves are wilted and the stems are tender-crisp.

• 7

  Remove the pork from the oven and let it rest for 5 minutes before slicing into thin medallions.

• 8

  Serve the sliced char siu pork over the warm cooked brown rice with the steamed bok choy on the side.