Chinese Five Spice Pork Tenderloin

Meat | October 25, 2016 | By

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After I made this recipe my house smelled amazing!  The aromas of the Chinese Five Spice combined with the garlic and pork almost made my dog go out of his freaking mind!  I couldn’t wait to dig into this dish. The pork is so unbelievably tender and the sauce seals the deal!  Serve it with your favorite rice and a veggie. Use the leftovers for sammies or soup. (Will be posting that soon also.)  Dig into this tasty tenderloin! 

Chinese Five Spice Pork Tenderloin
 
Author:
Serves: 4
Ingredients
  • ½ cup reduced-sodium soy sauce
  • ¼ cup rice vinegar
  • 2 teaspoons fresh ginger, minced
  • 3 cloves garlic, crushed
  • 2 teaspoon Chinese five spice powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons light brown sugar
  • 1 ½ teaspoons sesame oil
  • 4 green onions, sliced and divided
  • 1 teaspoon corn starch
  • 1 (1.25 lb.) pork tenderloin, trimmed of fat
Instructions
  1. In a small mixing bowl, combine soy sauce, rice vinegar, ginger, garlic, Chinese five spice, black pepper, red pepper flakes, sugar, and sesame oil. Whisk together well. Add in half of the green onions. Put half of the marinade in a small sauce pot and whisk in the corn starch.
  2. Place the pork tenderloin in a ziplock baggie and pour in the remaining marinade. Massage the marinade into the pork and refrigerate for one hour or overnight.
  3. When ready to cook, preheat oven to 375 degrees. Remove pork from refrigerator and let it get to room temperature. Heat a heavy cast iron pan or oven-proof pan on high until slightly smoking. Add the pork tenderloin to the pan and sear both sides, about 2 minutes. Transfer the pan to the oven and cook for 20-25 minutes, until an internal temperature reads at least 145 degrees. Let rest for 5-10 minutes before slicing. Meanwhile, bring the reserved marinade to a boil and thicken sauce for 2 minutes on low heat. Pour sauce over the pork. Sprinkle pork with the remaining green onions. Serve with your favorite rice.
Notes
Adapted from: Alicia Cheung Hambrick

 

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