Five Spice Pork Tenderloin Recipes

CHINESE FIVE SPICE PORK TENDERLOIN

Steps:

• 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.

FIVE-SPICE PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine spice powder and salt on a plate; generously coat pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in oil. Add tenderloins; brown well on all sides, about 4 minutes per side.
• Transfer to oven, and roast until meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160 degrees. Remove from oven; let rest 5 minutes before slicing. Serve.

PAN-ROASTED 5-SPICE PORK LOIN

Steps:

• Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
• Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
• Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer to a plate to rest at least 5 minutes before slicing.

SPICE-RUBBED PORK TENDERLOIN

Steps:

• Preheat the broiler and line a rimmed baking sheet with foil. Put the pork on the prepared baking sheet, brush with the peanut oil and rub all over with the five-spice powder. Sprinkle the pork with salt and pepper. Broil, flipping once, until golden and an instant-read thermometer inserted into the thickest part of the meat registers about 145 degrees F, 15 to 20 minutes. Transfer the meat to a cutting board to rest for 5 minutes.
• Meanwhile, whisk together the vinegar, ginger, mirin, soy sauce and lime juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
• Slice the pork, drizzle with the vinaigrette and serve with the rice and broccoli.

FIVE-SPICE PORK TENDERLOIN

Steps:

• Preheat the oven to 400°F. Combine the spice powder and salt on a plate; generously coat the pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in the oil. Add the tenderloins; brown well on all sides, about 4 minutes per side.
• Transfer to the oven, and roast until the meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160°F. Remove from the oven; let rest 5 minutes before slicing. Serve.

FIVE SPICE PORK TENDERLOIN

Steps:

• For marinade, combine teriyaki sauce, garlic, and five-spice powder.
• Place whole pork tenderloins in plastic bag set into a shallow dish.
• Add marinade; seal bag. Turn meat to coat well. Chill 2 to 24 hours, turning meat occasionally.
• Meanwhile, tear off a 36x18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18x18 inches.
• Place pea pods and red sweet pepper in center of foil. Sprinkle with orange peel and brown sugar. Bring up two opposite edges of foil and seal with double fold. Then fold remaining ends to completely enclose vegetables, leaving space for steam to build.
• Remove pork from bag, reserving marinade.
• Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan.
• Place pork on grill over drip pan. Cover and grill for 30 to 35 minutes or until juices run clear (150 degrees F to 160 degrees F), brushing occasionally with marinade up to the last 5 minutes of grilling.
• Add vegetable packet the last 15 minutes of grilling, turning packet once. Remove pork from grill and cover with foil.
• Let meat stand for 15 minutes before slicing. Serve with vegetables. Garnish with green onion brushes, if desired.

FIVE-SPICES PORK TENDERLOIN

Steps:

• In a small bowl, with a whisk, mix hoisin sauce, honey, ketchup, garlic and five-spice powder.
• Brush each tenderloin with about 1 tablespoon of the glaze (set aside remaining glaze).
• Put pork tenderloins on a grill in a broiler pan. Cook in a preheated oven at 375 F for 15 to 20 minutes or until the internal temperature reaches 160 F or pork tenderloins are cooked but lightly pink inside.
• Meanwhile, in a small saucepan, mix the reserved glaze and water. Cook at medium-low, stirring from time to time, for 10 minutes or until the sauce has lightly reduced.
• Remove the pork tenderloins from the oven and let rest 2 to 3 minutes.
• With a sharp knife, cut pork tenderloins in fine slices and distribute in 4 plates. Salt, pepper and spread with warm sauce. It's ready to serve.