Paleo Chinese Roast Pork (Char Siu)
Elevate your dinner table with this Paleo Chinese Roast Pork (Char Siu), a healthier twist on the classic Cantonese dish. This recipe swaps traditional soy sauce for coconut aminos and incorporates natural sweeteners like honey for a Paleo-friendly version of the iconic sweet-meets-savory flavors. Infused with aromatic spices such as five-spice powder, garlic, and onion, and given a vibrant touch with red beet powder, this dish delivers authentic char siu flavor with a gorgeous glaze. The pork tenderloin is marinated overnight to lock in bold flavors, roasted to juicy perfection, and finished under the broiler for caramelized, charred edges. Perfect for family dinners or meal prepping, this guilt-free take on a beloved favorite is sure to impress. Pair with stir-fried vegetables or cauliflower rice for a complete Paleo meal!
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 0.5 cup Coconut aminos
- 3 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Red beet powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Five-spice powder
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
In a mixing bowl, combine coconut aminos, honey, apple cider vinegar, red beet powder, garlic powder, onion powder, five-spice powder, ground ginger, sea salt, and black pepper. Stir well to create a marinade.
Place the pork tenderloin in a large resealable bag or shallow dish and pour the marinade over the pork. Seal the bag or cover the dish and refrigerate for at least 4 hours or, ideally, overnight to allow the flavors to infuse the meat.
Preheat your oven to 375°F (190°C).
Line a baking sheet with aluminum foil and place a wire rack on top. Remove the pork from the marinade and place it on the wire rack.
Reserve the marinade in a small saucepan and bring it to a simmer over medium heat. Allow it to reduce and thicken slightly to be used as a glaze.
Roast the pork in the preheated oven for 30-35 minutes, basting it occasionally with the reduced marinade, until the pork reaches an internal temperature of 145°F (63°C).
Turn on the broiler and roast for an additional 5 minutes to get a nice charred finish, watching closely to prevent burning.
Remove the pork from the oven, cover loosely with foil, and let it rest for about 10 minutes before slicing.
Slice the pork thinly and serve with additional reduced marinade if desired.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6395 mg | 278% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 77.0 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 104 mg | 8% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4392 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
