Paleo Chinese Roast Pork (Char Siu)

Experience the bold, authentic flavors of Chinese cuisine with a healthy twist in this Paleo Chinese Roast Pork (Char Siu) recipe. This mouthwatering dish features succulent pork tenderloin marinated in a luscious blend of coconut aminos, honey, apple cider vinegar, and aromatic spices, including five-spice powder and garlic. A touch of red beet powder lends an eye-catching, natural hue without artificial coloring. Oven-roasted to juicy perfection and finished under the broiler for a caramelized, charred exterior, this paleo-friendly adaptation captures the classic sweetness and smoky depth of traditional char siu while staying gluten- and soy-free. Serve this easy-to-make dish as a stunning centerpiece for dinner or slice it thinly for meal prep—it’s a versatile delight that brings an irresistible fusion of sweet and savory to your table.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

Turn on the broiler and roast for an additional 5 minutes to get a nice charred finish, watching closely to prevent burning.

Step 8

Remove the pork from the oven, cover loosely with foil, and let it rest for about 10 minutes before slicing.

Step 9

Slice the pork thinly and serve with additional reduced marinade if desired.

Nutrition Facts

Serving size	(1135.1g)

Amount per serving	% Daily Value*
Calories	1575.9

Total Fat 31.1g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 4.4g
Cholesterol 616.9mg	0%
Sodium 6394.6mg	0%
Total Carbohydrate 86.2g	0%
Dietary Fiber 2.6g	0%
Total Sugars 77.0g
Protein 225.1g	0%

Vitamin D 72.6IU	0%
Calcium 104.1mg	0%
Iron 11.5mg	0%
Potassium 4392.4mg	0%

*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.

Source of Calories

Fat: 18.4%

Protein: 59.0%

Carbs: 22.6%