NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Honey

1 tbsp Coconut aminos

1 tbsp Tomato paste

1 tsp Sesame oil

1 tsp Minced garlic

1 tsp Grated ginger

0.25 tsp Chinese five spice powder

2 cup Baby bok choy

0.5 cup Cooked jasmine rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Season the pork tenderloin with sea salt and black pepper.

• 4

  Heat a large oven-safe skillet over medium-high heat and sear the pork for 2 minutes on each side until browned.

• 5

  Brush half of the honey-garlic glaze over the pork and transfer the skillet to the oven.

• 6

  Roast for 12 to 15 minutes, or until the internal temperature reaches 145°F, brushing with the remaining glaze halfway through the cooking time.

• 7

  While the pork roasts, steam or lightly sauté the baby bok choy in a separate pan with a splash of water until the leaves are wilted and the stems are tender-crisp.

• 8

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

• 9

  Serve the sliced char siu pork over the cooked jasmine rice with the bok choy on the side, drizzling any extra pan juices over the top.