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 honey and five-spice glaze, served with vibrant steamed bok choy for a balanced, savory-sweet experience.

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NUTRITION

396kcal
Protein
41.1g
Fat
11.0g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Honey

2 tbsp Coconut aminos

1 tbsp Hoisin sauce

1 tsp Sesame oil

0.5 tsp Chinese five-spice powder

2 cloves Garlic

1 tsp Fresh ginger

1 head Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Season the pork tenderloin with sea salt and black pepper, then place it in a resealable bag with half of the marinade, letting it sit for at least 30 minutes.

  • 3

    Preheat your oven to 400°F and set a wire rack over a foil-lined baking sheet to allow for even heat circulation.

  • 4

    Place the pork on the rack and roast for 20 to 25 minutes, brushing with the remaining reserved marinade every 8 minutes until it develops a glossy, dark lacquer.

  • 5

    While the pork rests for 5 minutes, steam the baby bok choy in a steamer basket for 3 to 4 minutes until the leaves are bright green and the stems are tender-crisp.

  • 6

    Slice the pork into thin medallions against the grain and serve immediately alongside the steamed greens.

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 honey and five-spice glaze, served with vibrant steamed bok choy for a balanced, savory-sweet experience.

NUTRITION

396kcal
Protein
41.1g
Fat
11.0g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Honey

2 tbsp Coconut aminos

1 tbsp Hoisin sauce

1 tsp Sesame oil

0.5 tsp Chinese five-spice powder

2 cloves Garlic

1 tsp Fresh ginger

1 head Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Season the pork tenderloin with sea salt and black pepper, then place it in a resealable bag with half of the marinade, letting it sit for at least 30 minutes.

  • 3

    Preheat your oven to 400°F and set a wire rack over a foil-lined baking sheet to allow for even heat circulation.

  • 4

    Place the pork on the rack and roast for 20 to 25 minutes, brushing with the remaining reserved marinade every 8 minutes until it develops a glossy, dark lacquer.

  • 5

    While the pork rests for 5 minutes, steam the baby bok choy in a steamer basket for 3 to 4 minutes until the leaves are bright green and the stems are tender-crisp.

  • 6

    Slice the pork into thin medallions against the grain and serve immediately alongside the steamed greens.