Taking cues from char sui (Chinese barbecue pork), this recipe uses a ginger- and five-spice powder-infused honey-hoisin glaze to bring rich, slightly sweet flavor to pork tenderloin. Baby bok choy and Chinese egg noodles complete the feast.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon minced peeled fresh ginger
- 1/4 teaspoon Chinese five-spice powder
- 1 pork tenderloin (1 to 1 1/4 pounds)
- Kosher salt and freshly ground pepper
- 4 heads baby bok choy (about 12 ounces), leaves separated
- 8 ounces dried Chinese egg noodles
- 1 tablespoon toasted sesame oil
- Sliced scallions, for topping
Instructions
- Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.
- Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.
- Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.
Nutrition Facts
| Calories | 460 |
| Total Fat | 9 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 117 milligrams |
| Sodium | 906 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 4 grams |
| Protein | 32 grams |
| Sugar | 17 grams |
| Calories | 460 |
| Total Fat | 9 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 117 milligrams |
| Sodium | 906 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 4 grams |
| Protein | 32 grams |
| Sugar | 17 grams |
Reviews
This is one of my weeknight go-to recipes. I make it at least twice a month, if not more frequently. It is so good! I will say though, I usually end up having to cook my pork tenderloin longer than the recipe states but it could be my oven and/or the pork thickness. I also know that it’s ok to cook pork to 145 F now but I still cook mine to 165 F.
So tasty and healthy too! This was very easy to make as well. My wife is Chinese and she loved it. Will definitely make again.
Wow! Very rarely do i follow a recipe to the letter but this one i did. Be careful not to overlook the pork loin. Mine was done in 15 minutes after the initial 10. Definitely a keeper!
OMG…this was DELICIOUS! Followed exactly as written except only needed 2 baby bok choys. Totally going into the rotation!