Pan Roasted 5 Spice Pork Loin Recipes

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BONELESS PORK ROAST WITH FIVE-SPICE RUB



Boneless Pork Roast With Five-Spice Rub image

Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."

Provided by Pi-E8216

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

5 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 tablespoon five-spice powder
1 tablespoon olives or 1 tablespoon vegetable oil
1 teaspoon salt
2 lbs boneless pork loin roast

Steps:

  • In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
  • Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
  • Remove pork from oven, cover loosely with foil. Let stand 15 minutes.

CHINESE FIVE SPICE PORK TENDERLOIN



Chinese Five Spice Pork Tenderloin image

This Chinese Five Spice Pork Tenderloin is an easy and incredibly flavorable dinner recipe. Enjoy it for dinner with rice and your favorite side dish, then save the leftovers for Asian sandwiches, soups, or salads.

Provided by Asian Caucasian

Categories     Dinner

Time 1h45m

Yield 4

Number Of Ingredients 12

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)

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.

Nutrition Facts : Calories 249 calories, Sugar 3.1 g, Sodium 931.4 mg, Fat 5.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 8.7 g, Fiber 0.6 g, Protein 38.6 g, Cholesterol 110.6 mg

FIVE-SPICE PORK TENDERLOIN



Five-Spice Pork Tenderloin image

Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible flavor to pork tenderloin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 4

1/4 cup Chinese five-spice powder
2 teaspoons coarse salt
1 pork tenderloin (about 1 3/4 pounds)
3 tablespoons canola oil

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



Pan-Roasted 5-Spice Pork Loin image

This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 10

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

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.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g

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