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, aromatic five-spice glaze and served with crisp bok choy for a vibrant and savory meal.

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NUTRITION

507kcal
Protein
55.7g
Fat
11.3g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tbsp Hoisin sauce

1 tsp Sesame oil

0.5 tsp Chinese five-spice powder

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.25 cup Cooked jasmine rice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Season the pork tenderloin with sea salt and black pepper, then brush half of the prepared glaze over the meat until it is well coated.

  • 4

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

  • 5

    While the pork roasts, lightly steam the halved baby bok choy until the stalks are tender-crisp and the leaves are bright green.

  • 6

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

  • 7

    Brush the sliced pork with the remaining glaze and serve immediately alongside the jasmine rice and steamed bok choy.

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, aromatic five-spice glaze and served with crisp bok choy for a vibrant and savory meal.

NUTRITION

507kcal
Protein
55.7g
Fat
11.3g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tbsp Hoisin sauce

1 tsp Sesame oil

0.5 tsp Chinese five-spice powder

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.25 cup Cooked jasmine rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Season the pork tenderloin with sea salt and black pepper, then brush half of the prepared glaze over the meat until it is well coated.

  • 4

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

  • 5

    While the pork roasts, lightly steam the halved baby bok choy until the stalks are tender-crisp and the leaves are bright green.

  • 6

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

  • 7

    Brush the sliced pork with the remaining glaze and serve immediately alongside the jasmine rice and steamed bok choy.