NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tbsp Hoisin sauce

1 tsp Toasted sesame oil

0.5 tsp Chinese five spice powder

1 tsp Fresh ginger

1 clove Garlic

2 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Pat the pork tenderloin dry with paper towels and season evenly with sea salt and black pepper.

• 4

  Heat a cast-iron or oven-safe skillet over medium-high heat and sear the pork for 2 minutes on each side until a golden crust forms.

• 5

  Brush half of the prepared char siu glaze over the pork and transfer the skillet (or move pork to the baking sheet) into the oven.

• 6

  Roast for 12 to 15 minutes, brushing with the remaining glaze halfway through, until the internal temperature reaches 145°F (63°C).

• 7

  While the pork roasts, steam the baby bok choy for 3 to 5 minutes until the stalks are tender but still have a slight crunch.

• 8

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

• 9

  Serve the sliced pork drizzled with any remaining pan juices alongside the steamed bok choy.