Monday, March 22, 2010

five spice pork tenderloin

one of our favorite dinners is 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
{print recipe}

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


  1. hi alan! its actual an asian spice CALLED five spice powder. here is a link to it on amazon:

    thanks for the question! i will link it in the post.

  2. I found your delightful blog today through tastespotting, and made this recipe wonderful tonight for dinner. We enjoyed it very much, and will make it again. Thank you!

    I swapped the Tabasco for 1 tsp of Sriracha (Thai-style hot chile & garlic sauce), to further layer the Asian flavors. I also successfully substituted Splenda for the brown sugar. (I'm sure it is even more delicious with the brown sugar, but this made it South Beach-friendly.)

    My bottle of five spice says it is a blend of fennel seed, star anise, ginger, cinnamon and clove. I bought it inexpensively a Chinese/Asian market.

    Thanks again! Cxx.

  3. Corinna! Thank you so much for the feed back. So glad you enjoyed the dish. We love Sriracha too!!

  4. tried this recipe out last night, and it was delish! I did make one sub though- instead of the tabasco (i realized last min i was out) in the glaze, I used a tsp of hot chinese mustard powder, and a dash of worchester sauce...had a slight tang to it I! I think I'd like to try it with the tabasco to see the difference though.



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