Sticky Char Siu Pork Tenderloin with Charred Baby Bok Choy

By Sprig Originals ✓ · cooked up in Sprig

A Cantonese barbecue classic rebuilt without soy or sugar: pork tenderloin marinated in coconut aminos, honey, five-spice and ginger, then roasted hot and lacquered with a sticky glaze until the edges caramelize. Charred baby bok choy with garlic and sesame rounds it into a full weeknight dinner.

Ingredients

• 2 lb pork tenderloin (2 tenderloins, silverskin trimmed)
• 1/3 cup coconut aminos
• 3 tbsp honey
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp toasted sesame oil
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 1/2 tsp Chinese five-spice powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp avocado oil

• 1 1/2 lb baby bok choy, halved lengthwise
• 2 tbsp avocado oil
• 3 cloves garlic, thinly sliced
• 1 tbsp coconut aminos
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper flakes

• 2 tsp toasted sesame seeds
• 3 scallions, thinly sliced on the bias
• 1 lime, cut into wedges

Instructions

1. In a bowl, whisk together the coconut aminos, honey, tomato paste, apple cider vinegar, sesame oil, grated garlic, ginger, five-spice, 1 tsp salt and the black pepper until smooth. Pour 1/3 cup of this mixture into a small saucepan and set aside — that portion becomes the glaze and never touches raw meat.
2. Place the trimmed pork tenderloins in a zip-top bag or shallow dish, pour over the remaining marinade, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate up to 12 hours (bring back to room temperature for 30 minutes before cooking).
3. Heat the oven to 425°F and set a rack in the upper third. Line a rimmed sheet pan with foil and fit it with a wire rack, or simply oil the foil well.
4. Lift the pork from the marinade and let the excess drip off; discard the used marinade. Heat 1 tbsp avocado oil in a large heavy skillet over medium-high heat until shimmering, then sear the tenderloins 2 minutes per side, turning to brown all four sides, about 6 minutes total. The honey will darken quickly, so keep the pork moving.
5. Transfer the seared tenderloins to the prepared sheet pan. Bring the reserved glaze in the saucepan to a simmer over medium heat and cook 3 to 4 minutes, stirring, until it thickens enough to coat a spoon. Brush the pork generously with about half the glaze.
6. Roast the pork for 12 minutes, then brush with more glaze and roast 6 to 10 minutes longer, until an instant-read thermometer in the thickest part reads 145°F. Brush with a final coat of glaze, transfer to a cutting board, and tent loosely with foil to rest 10 minutes.
7. While the pork rests, wipe out the skillet and heat 2 tbsp avocado oil over high heat. Lay the bok choy cut side down in a single layer (work in two batches if needed) and sear undisturbed for 2 to 3 minutes, until the cut faces are deeply browned.
8. Add the sliced garlic, 1/2 tsp salt and the red pepper flakes, toss for 30 seconds, then add 1 tbsp coconut aminos and 2 tbsp water. Cover and steam 1 to 2 minutes, until the stems are crisp-tender. Uncover and cook off any remaining liquid.
9. Slice the pork crosswise into 1/2-inch medallions. Arrange over the bok choy, spoon any pan glaze and resting juices on top, and scatter with sesame seeds and scallions. Serve with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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