Monday, March 22, 2010
five spice pork tenderloin
its a lean, inexpensive meat that can be so flavorful and tender when cooked right.
i saw a recipe for pork tenderloin on annie's eats the other day and i knew immediately that i wanted to make something similar for dinner that night.
i have a jar of five spice that i have been wanting to use up.
i adjusted the recipe to make use of it.
this was seriously. delicious.
jere jae and i were most impressed with the 35 minute cook time!
i bought the pork tenderloin at costco.
it is sold in a two pack.
this recipe requires one pack of two, one-pound tenderloins.
Five Spice Pork Tenderloin
yields :: 4-5 servings
For the rub:
2 tsp. kosher salt
½ tsp. ground black pepper
1 tsp. ground cumin
2 tsp. five spice powder
2 pork tenderloins (about 2-2½ lbs. total)
2 tbsp. olive oil
For the glaze:
½ cup packed dark brown sugar
1 tbsp. (2-3 cloves) finely minced garlic
1½ tsp. Tabasco sauce
salt and pepper to taste
Place the oven rack in the middle position and preheat to 350˚ F.
Stir together the brown sugar, garlic and Tabasco in a small bowl until blended, set aside.
Combine the salt, pepper, cumin and five spice in a small bowl. Stir together with a fork to blend. Rub the mixture all over the pork tenderloins.
Heat an ovenproof 12-inch skillet (i used a cast iron skillet) over medium-high heat. Add the olive oil. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from the heat, leaving the pork in the skillet.
Spread the brown sugar mixture evenly over the tops of the tenderloins. Pat mixture down with your finger tips.
Sprinkle with salt and pepper to taste.
Place the skillet in the preheated oven and roast for about 20 minutes, until an instant-read thermometer inserted in the center of each tenderloin registers 140˚ F.
Remove from oven and loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.
adapted from :: annie's eats, pennies on a platter