Sheet-Pan Char Siu Pork with Bok Choy and Carrots

By Sprig Originals ✓ · cooked up in Sprig

A sticky hoisin and five-spice glaze does double duty here — it lacquers a whole pork tenderloin and seasons the carrots and baby bok choy roasting alongside it. Everything cooks on one tray in about 35 minutes, and the pan juices become the sauce. Slice it thick and serve with rice.

Ingredients

• 1/3 cup hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tsp Chinese five-spice powder
• 3 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tsp toasted sesame oil

• 1 1/2 lb pork tenderloin (1 large or 2 small)
• 1 lb carrots, cut into 3-inch sticks
• 1 lb baby bok choy, halved lengthwise
• 2 tbsp vegetable oil
• 3 scallions, thinly sliced

Instructions

1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with foil. In a small bowl, whisk together the hoisin, soy sauce, honey, five-spice, garlic, ginger and sesame oil. Set aside about a third of the glaze in a separate bowl for the vegetables.
2. Toss the carrot sticks with 1 tablespoon of the vegetable oil on the sheet pan, spread to one side, and roast for 10 minutes.
3. Pat the pork dry and brush it all over with half of the remaining glaze. Pull the pan from the oven, push the carrots to one long side, and lay the pork down the center. Roast 12 minutes.
4. Toss the halved bok choy with the remaining 1 tablespoon oil and the reserved third of the glaze. Pull the pan out, scatter the bok choy cut-side down in any free space, brush the pork with the last of the glaze, and roast 8 to 10 minutes more, until the pork reaches 145°F (63°C) on an instant-read thermometer and the glaze is dark and sticky.
5. Rest the pork on the pan for 5 minutes, then slice into thick medallions. Scatter scallions over everything and spoon the pan juices back over the meat and vegetables before serving.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem