Chebooktook Recipe

Marinade the Meats

In a bowl, combine soy sauce, honey, minced garlic, grated ginger, and black pepper. Mix well until honey is dissolved.

Prepare the Pork Tenderloin

Place the pork tenderloin in a resealable plastic bag and pour half of the marinade over it. Seal the bag and refrigerate for at least 1 hour, preferably overnight.

Prepare the Chicken Thighs

In a separate bowl, add chicken thighs and the remaining marinade. Toss to coat, seal, and refrigerate for at least 30 minutes.

Cook the Pork Tenderloin

Preheat the grill or oven to medium-high heat. Remove pork from the marinade, discarding the marinade. Grill or roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.

Cook the Chicken Thighs

Grill or bake chicken thighs for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before serving.

Sauté the Vegetables

In a skillet over medium heat, add a drizzle of oil and sauté the sliced bell peppers and red onion for about 5-7 minutes until they are tender and slightly charred.

Plate the Dish

On a serving platter, arrange the sliced pork tenderloin and chicken thighs. Top with sautéed vegetables.

Add Garnish

Sprinkle sesame seeds and chopped green onions over the meat and vegetables for added flavor and presentation.