Chinese Char Siu Pork with Honey Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chinese Char Siu Pork with Honey Glaze

YOUR SOLIN GENERATED RECIPE

Chinese Char Siu Pork with Honey Glaze

Tender pork tenderloin roasted in a savory-sweet five-spice marinade, served with crisp bok choy and fluffy rice for a vibrant, aromatic meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

476kcal
Protein
43.7g
Fat
11.1g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tsp Tomato paste

0.5 tsp Chinese five spice powder

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Cooked jasmine rice

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk together the honey, tamari, tomato paste, five spice, sesame oil, grated ginger, minced garlic, sea salt, and black pepper.

  • 2

    Place the pork tenderloin in a shallow dish and coat thoroughly with two-thirds of the marinade; let it marinate for at least 20 minutes in the refrigerator.

  • 3

    Preheat your oven to 400°F and roast the pork on a parchment-lined baking sheet for 20-25 minutes until the internal temperature reaches 145°F.

  • 4

    While the pork is roasting, steam the baby bok choy in a steamer basket for 3-5 minutes until the stalks are tender yet remain crisp.

  • 5

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

  • 6

    Serve the sliced pork over the warm jasmine rice, drizzled with the remaining marinade and accompanied by the steamed bok choy.

Chinese Char Siu Pork with Honey Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chinese Char Siu Pork with Honey Glaze

YOUR SOLIN GENERATED RECIPE

Chinese Char Siu Pork with Honey Glaze

Tender pork tenderloin roasted in a savory-sweet five-spice marinade, served with crisp bok choy and fluffy rice for a vibrant, aromatic meal.

NUTRITION

476kcal
Protein
43.7g
Fat
11.1g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Honey

1 tbsp Tamari

1 tsp Tomato paste

0.5 tsp Chinese five spice powder

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Cooked jasmine rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the honey, tamari, tomato paste, five spice, sesame oil, grated ginger, minced garlic, sea salt, and black pepper.

  • 2

    Place the pork tenderloin in a shallow dish and coat thoroughly with two-thirds of the marinade; let it marinate for at least 20 minutes in the refrigerator.

  • 3

    Preheat your oven to 400°F and roast the pork on a parchment-lined baking sheet for 20-25 minutes until the internal temperature reaches 145°F.

  • 4

    While the pork is roasting, steam the baby bok choy in a steamer basket for 3-5 minutes until the stalks are tender yet remain crisp.

  • 5

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

  • 6

    Serve the sliced pork over the warm jasmine rice, drizzled with the remaining marinade and accompanied by the steamed bok choy.