This Chinese Five Spice Pork Tenderloin is an easy and incredibly favorable dinner recipe. Enjoy it for dinner with rice and your favorite side dish, then save the leftovers for Asian sandwiches, soups or salads.
- 1/2 cup reduced-sodium soy sauce
- 1/4 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 silver skin and fat)
- 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.
- Place the trimmed 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.
- When ready to cook, preheat oven to 375 degrees. Remove pork from the refrigerator and let it get to room temperature. Heat a heavy cast iron skillet 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 the pork rest for 5-10 minutes before slicing.
- Meanwhile, bring the reserved marinade to a roiling boil. Lower the heat to low and thicken sauce for 2 minutes. Pour the sauce over the pork. Sprinkle the pork with the remaining green onions.
- Serve with a side of your favorite rice.
- Buy the pork tenderloins in a pack of two! That way you’ll have enough for leftovers.
- Make sure to trim the pork tenderloin of the silver skin and extra fat. Keeping this on will lead to a very tough piece of meat!
- You can marinate the pork in either a large zip baggie, or you can use a large bowl covered with plastic wrap. Marinate the pork overnight for the most flavor!
- After removing from the oven, make sure to let the meat rest before cutting. You don’t want the pork to bleed out all of the juices!
Adapted from: Alicia Cheung Hambrick
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