PAN-ROASTED 5-SPICE PORK LOIN
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
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
FIVE-SPICE PORK TENDERLOIN
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
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.
FIVE-SPICES PORK TENDERLOIN
This is one recipe I tried and was delicious. This is from the issue of March 2002 of Coup de Pouce.
Provided by Boomette
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253, Fat 4.6, SaturatedFat 1.4, Cholesterol 74.2, Sodium 486.1, Carbohydrate 28.9, Fiber 0.6, Sugar 25, Protein 24.4
ASIAN 5 SPICE BARBECUED PORK TENDERLOINS WITH MANGO CITRUS SALSA AND SCALLION FRANKIE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F.
- Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
- Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
- To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
- To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.
CHINESE PORK TENDERLOIN
A delicious and easy to prepare marinade consisting of ingredients that can be easily found at a Chinese grocery store. Don't let the ingredients fool you, this is a meal that even the less adventurous will enjoy.
Provided by JENNIFER72_00
Categories World Cuisine Recipes Asian Chinese
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
- Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
- Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 5 g, Cholesterol 98.5 mg, Fat 5.5 g, Fiber 0.3 g, Protein 35.8 g, SaturatedFat 1.7 g, Sodium 373.5 mg, Sugar 2.7 g
FIVE-SPICE PORK TENDERLOIN
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. For a recipe, see page 650.
Yield serves 6
Number Of Ingredients 4
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.
5-SPICE PORK AND FRIED RICE
The inspiration for this dish came from when I was attending college back at home in Ireland and I would always order a 5-spice chicken with noodles at a lunch spot in between classes. Ever since then I've just loved the sweet, spicy and earthy flavor of 5-spice; it also pairs beautifully with pork.
Provided by Stuart O'Keeffe
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the hoisin sauce, soy sauce, brown sugar, vinegar and 5-spice powder in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, 2 to 3 minutes. Set aside and let cool.
- Put the tenderloin on the prepared baking sheet. Brush all over with the sauce and roast in the oven until the internal temperature on an instant-read thermometer reaches 140 degrees F, 15 to 20 minutes. Slice 1/2-inch thick.
- While the pork is roasting, heat 1 tablespoon of the sesame oil in a large nonstick skillet. Cook the eggs, stirring with a silicone spatula, until softly scrambled, 1 to 2 minutes. Remove and set aside.
- Add the remaining 1 tablespoon sesame oil to the same skillet. Add the shallots and garlic and cook, stirring, until translucent, 1 to 2 minutes. Add the rice and cook, stirring often, 2 to 3 minutes. Add the oyster sauce and cook, stirring often, about 2 minutes. Add the corn and peas and stir together. Add the soy sauce and the cooked eggs and cook, stirring often, until the corn and peas are warmed through, about 2 minutes. Remove from the heat, stir in the chopped cilantro and set aside.
- Spoon some fried rice in the center of each plate, top with 2 to 3 slices of pork, some of the nuts and cilantro leaves and serve.
FIVE SPICE PORK TENDERLOIN
Make and share this Five Spice Pork Tenderloin recipe from Food.com.
Provided by Budgiegirl
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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FIVE-SPICE PORK TENDERLOIN | BETTER HOMES & GARDENS
From bhg.com
Total Time 3 hrs 5 minsCalories 190 per serving
- 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. Makes 6 servings.
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