Name: Char siu roasted pork tenderloin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz pork tenderloin, trimmed of silver skin; 2 tsp hoisin sauce; 1 1/2 tsp low-sodium soy sauce; 3/4 tsp honey; 1 clove garlic, grated; 1 1/2 tsp ginger, grated; 1/4 cup jasmine rice; 1/2 cup water; 5 oz baby bok choy, halved lengthwise; 4 olive oil cooking sprays

Nutrition

Per serving

459 calories

Protein: 43g; 37% of calories
Carbs: 52g; 46% of calories
Fat: 9g; 17% of calories

Instructions

Prep 15 min · Cook 35 min

In a small bowl, whisk together the hoisin sauce, soy sauce, honey, garlic, and ginger. Set aside 1 tablespoon of this mixture to use as a glaze later.
Coat the pork tenderloin in the remaining marinade and let sit for 15 minutes while the oven preheats to 425°F.
Place a wire rack over a rimmed baking sheet. Place the pork on the rack. Roast for 15 minutes.
While the pork roasts, combine the rice and water in a small pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
Remove the rice from the heat and keep covered. Lightly coat the bok choy with cooking spray. Brush the pork with the reserved glaze and place the bok choy on the baking sheet under the rack. Roast for 10 minutes more. Done when internal temperature of 145°F and opaque in the center.
Let the pork rest for 5 minutes before slicing into medallions. Fluff the rice with a fork and serve alongside the pork and roasted bok choy.

Nutrition

Ingredients

Instructions

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