Description
Sweet and savory pork tenderloin with a vibrant five-spice glaze. Perfect for a weeknight dinner or a special occasion.
Ingredients
Units
- 1 lbs (700 g) pork tenderloin
- 8 cloves garlic
- 0.5 cups (118 ml) lime juice
- 0.25 cups (59 ml) lite soy sauce
- 0.25 cups (59 ml) honey
- 1 tsp five spice seasoning
- 1 tbsp chopped ginger
- 1.5 tsp crushed red pepper
Instructions
- Preheat oven to 350°F (177°C).
- In a 1-gallon zip-lock bag, combine all ingredients except pork. Zip the bag and mix until well combined.
- Add pork tenderloin to the marinade, zip closed, and remove as much air as possible.
- Refrigerate for at least 30 minutes (up to overnight).
- Using an oven-safe grill pan, sear the pork tenderloin on the stovetop over high heat for 3-4 minutes per side, until browned. Reduce heat if necessary to prevent burning.
- Transfer the browned pork to the oven (in the same pan) and cook for about 15 minutes, or until it reaches an internal temperature of 145-150°F (63-66°C).
- While the pork cooks, pour the reserved marinade into a sauté pan and heat over medium-high heat, stirring often until thickened.
- Once the pork reaches 145-150°F (63-66°C), remove from the oven and let rest for 3-4 minutes.
- Slice the pork on the bias into 1/2-inch slices.
- Place the sliced pork on a serving plate.
- Spoon the thickened sauce over the pork.
- Serve.
Notes
- For a deeper five-spice flavor, toast the spice blend in a dry pan for 1-2 minutes before adding to the marinade.
- If you don’t have an oven-safe grill pan, sear the pork in a regular pan and then transfer it to a roasting pan for oven cooking.
- Leftover pork tenderloin and sauce can be stored in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 100