Low‑Carb Char Siu Pork Tenderloin Roll

Ingredients

• 600 g Pork tenderloin
• 3 Tbsp Low-sodium soy sauce
• 1 Tbsp Erythritol (or other zero-calorie sweetener)
• 1 tsp Chinese five‑spice powder
• 1 tsp Fresh ginger, minced
• 1 tsp Garlic, minced
• 1 Tbsp Olive oil
• 2 Tbsp Green onions, sliced (for garnish)(optional)

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Trim any silver skin from the pork tenderloin, then place it between two sheets of plastic wrap and pound with a meat mallet until about 1/2‑inch thick.

3. 3

   In a small bowl, whisk together soy sauce, erythritol, five‑spice powder, minced ginger, and minced garlic to form the Char Siu glaze.

4. 4

   Lay the pork flat, brush the glaze over the entire surface, then roll tightly and secure with kitchen twine at 1‑inch intervals.

5. 5

   Brush the outside of the roll with olive oil and place on the prepared baking sheet. Roast for 35‑40 minutes, or until the internal temperature reaches 63°C (145°F).

6. 6

   Remove from the oven and let rest for 5 minutes. Slice the roll into 1‑inch medallions.

7. 7

   Arrange medallions on a serving platter, drizzle any pan juices over them, and garnish with sliced green onions if desired.