This is one of those meals we could make over and over in our house….everyone loves it!
Pork tenderloins are so tender and easy to cook, I love when I can fin responsibly raised ones available (not as often as I would like!).
Serving suggestions for paleo char sui pork:
My husband and I like to serve it with a sauce that we first tasted at a local Hawaiian joint: Sriracha and mayonnaise. Sounds gross, but it really is good! Sweet red chili sauce is also good.
I have also served this with scallion oil.
I served tonight’s dinner with steamed broccoli tossed with chopped onions and garlic sauteed in olive oil and salt.
Meal prep idea
I have also marinated and frozen this for future use, very easy to make a double batch for another meal!
It’s super easy to make double the marinade, place the pork tenderloin in the fridge for at least 24 hours, then freeze for future use!
Paleo Char Sui Pork Recipe:
If you try this simple marinated pork tenderloin, be sure to come back and leave a comment and star rating!
Char Sui Pork - Paleo, Gluten & Dairy Free
- 2 pounds pork tenderloin cubed, or sliced in 4 long and thin slices. This is especially important if you are only marinating briefly (smaller pieces of meat mean more flavor). The long and thin slices are easy to throw on the grill, just chop afterwards!
- 2 tablespoons minced garlic
- 2 tablespoons palm sugar or honey
- 3 tablespoons Gluten Free Hoisin Sauce (I don't love the hoisin flavor to be over powering so I often sub 1 tablespoon EACH sunflower seed butter, rice vinegar, and sesame oil, and 2 cloves minced garlic,
- 4 tablespoons coconut aminos gluten free soy sauce, or gluten free tamari
- 2 tablespoons light olive oil
- 1 teaspoon salt
Mix all the marinade ingredients together
Stir in the cubed or sliced pork and marinate for 4-24 hours.
To cook: Preheat oven to 475 degrees.
Line a baking sheet with foil.
Cook the pork for apx 15 minutes (it depends on how large your chunks of meat are!). An internal temp of 145 degrees is done!
Change the oven to broil and lightly crisp the meat.
Alternately: slice the tenderloins into thirds or fourth, lengthwise, and grill the long pieces on a BBQ, chopping them up at the end.
Serve atop a bed of rice with the scallion oil or Sriracha mayo, or any condiment of your choice!
PLAN FOR MARINATE TIME!!
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