Sticky Five-Spice Pork Tenderloin with Charred Bok Choy

By Sprig Originals ✓ · cooked up in Sprig

A paleo take on Cantonese barbecue pork: tenderloin marinated in coconut aminos, honey, ginger and five-spice, then roasted hot and lacquered until the edges caramelize. Charred baby bok choy with garlic and sesame soaks up the pan glaze. No soy, no sugar, no dairy — just deeply savory, sticky-sweet pork in under an hour of active work.

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
• 2 tsp toasted sesame oil
• 1 tbsp fish sauce
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 1/2 tsp Chinese five-spice powder
• 1/4 tsp ground white pepper
• 1/2 tsp sea salt
• 1 tbsp avocado oil

• 1 1/2 lb baby bok choy, halved lengthwise
• 2 tbsp avocado oil
• 3 cloves garlic, thinly sliced
• 2 tsp fresh ginger, julienned
• 2 tbsp coconut aminos
• 2 tbsp water
• 1/4 tsp sea salt

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

Instructions

1. In a bowl, whisk the coconut aminos, honey, tomato paste, apple cider vinegar, sesame oil, fish sauce, grated garlic, grated ginger, five-spice, white pepper and 1/2 tsp sea salt until smooth. Reserve 1/3 cup of this marinade in a separate small bowl for glazing later and refrigerate it.
2. Place the trimmed tenderloins in a zip-top bag or shallow dish, pour over the remaining marinade, and turn to coat. Refrigerate at least 2 hours and up to 12, turning once. Pull the pork out 30 minutes before cooking so it loses its chill.
3. Heat the oven to 425°F and set a rack in the upper third. Line a rimmed sheet pan with foil and set a wire rack on top; brush the rack lightly with oil.
4. Heat 1 tbsp avocado oil in a large heavy skillet over medium-high until shimmering. Wipe excess marinade off the tenderloins (it burns) and sear them 2 minutes per side, about 6 minutes total, until browned on all sides. Transfer to the prepared rack.
5. Roast 12 minutes, then brush generously with the reserved glaze. Roast 6 to 10 minutes more, brushing again halfway, until an instant-read thermometer in the thickest part reads 145°F. Move the pork to a cutting board, brush with any remaining glaze, tent loosely with foil, and rest 10 minutes.
6. While the pork rests, wipe the skillet clean and set it over high heat with 2 tbsp avocado oil. Lay the bok choy cut side down in a single layer (work in two batches if needed), season with 1/4 tsp salt, and sear undisturbed 2 to 3 minutes until the cut faces are deeply browned.
7. Scatter in the sliced garlic and julienned ginger, toss 30 seconds, then add the 2 tbsp coconut aminos and 2 tbsp water. Cover and steam 1 to 2 minutes, until the stems are crisp-tender and the leaves have wilted. Remove from heat.
8. Slice the pork crosswise about 1/2 inch thick on a slight bias. Arrange over the bok choy on a platter, spoon the pan juices from the cutting board and skillet over the top, and finish with sesame seeds and scallions. Serve with lime wedges.

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Nutrition (per serving, estimated)

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