Honey Soy Pork Tenderloin is a sweet and delicious Asian twist to Pork. Bella Bee Forest Honey or Wildflower Honey goes best with Asian Pork.

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Asian Rice Bowls with Honey Soy Pork Tenderloin.

Bella Bees Wildflower Honey or Forest Honey give a sweet and delicious Asian twist to Pork.
Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Honey, Pork, Pork Tenderloin, Rice, Soy
Servings: 4


  • Wok
  • Rice Cooker


  • 1 kg pork tenderloin Cut into 1-inch pieces.
  • 1/4 cup soy sauce
  • 1/3 cup honey Bella Bees Wildflower or Forest Honey is best.
  • 3 cloves garlic Minced.
  • 2 tsp. from about 1/2 inch piece ginger, minced
  • 1 tsp. freshly ground black pepper
  • 1 bunch bunch 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
  • 1 tbsp Oil Avocado oil is best.
  • ¼ cup water
  • 1 tbsp Sriracha hot sauce Optional.


  • 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 ziptop 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 package’s directions. Using a rice cooker is best. Add the same amount of water - 1 cup rice + 3 cups water into the rice cooker and set to start. This should take 15-20 mins.
  • 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.
  • Add the carrots to the wok, adding a little more oil if necessary and cook for about 2-3 minutes and then add in the baby boy choy.
  • Pour in 1/4 cup of water and cover the wok to steam the vegetables for about 5-6 minutes or until the bok choy is tender.
  • Remove the cover and continue to cook for another 2-3 minutes or until the carrots and bok choy start to brown slightly and the leaves at the end of the bok choy are wilted.
  • Remove from the wok and then pour in reserved marinade, bring to a boil and cook until the marinade is thick about 1-2 minutes. Remove from the heat.
  • To plate, divide the rice between bowls and top with pork, bok choy and carrots and drizzle the sauce on top.


Wildflower or Forrest Honey is best with this recipe.
The reserved marinade prepares just a small amount of sauce to top the rice bowls, if you prepare more sauce on top, simply double the amount of marinade and add 1-2 minutes of cooking time for it to reduce down to a sauce.

Share this: