Asian Rice Bowl with Honey Soy Pork Tenderloin

Asian Rice Bowl with Honey Soy Pork Tenderloin
Asian Rice Bowl with Honey Soy Pork Tenderloin
By: Cox's Honey


  • 1 to 1 1/4 lb. pork tenderloin, cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 1/3 cup honey
  • 3 cloves garlic, minced
  • 2 tsp. (from about 1/2 inch piece) ginger, minced
  • 1 tsp. freshly ground black pepper
  • 1 lb. baby bok choy, cleaned and cut in half or quarters depending on the size
  • 1 medium carrot, cut into half moons
  • 1 cup jasmine rice, uncooked


In a small bowl whisk together the soy sauce, honey, minced garlic, minced ginger, sriracha and black pepper until the honey is dissolved.


Pour in a ziploc bag containing the cubed pork, seal and place in the refrigerator to marinate for at least 6 hours or overnight.


When ready to cook, prepare the rice according to the packages directions.


In a wok or large skillet over medium-high heat drizzle 1 tablespoon of avocado oil and remove the pork from the marinade using tongs or a slotted spoon, reserving the marinade for later.


Cook the pork for about 10 minutes or until it is no longer pink.


Remove from the wok and set aside in a bowl tented with foil.


*Recipe provided courtesy © of the National Honey Board



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