Asian Five-Spice Pork Tenderloin
4
30 minutes
25 minutes
Ingredients
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- 2.5-3 lbs pork tenderloins (2-3 pieces)
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
2 tablespoons butter-infused olive oil
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- 2 large red bell peppers, roasted and peeled
1/4 cup sherry vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon soy sauce
1 teaspoon sesame oil
- 1/4 teaspoon gochugaru (red pepper flakes)
Directions
Pat pork tenderloins dry and trim off any silver skin.
In bowl, combine five-spice powder, minced ginger, garlic, salt, pepper, and oil to form paste.
Rub mixture all over pork tenderloins. Marinate at least 1 hour at room temperature or up to 4 hours refrigerated.
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Roast red peppers over open flame or under broiler until charred. Place in bowl, cover, and steam 10 minutes.
Peel, seed, and roughly chop peppers.
In blender, combine roasted peppers, sherry vinegar, sugar, soy sauce, sesame oil, and red pepper flakes. Blend until smooth.
Transfer to saucepan and simmer 10-15 minutes until thickened and glossy.
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Preheat oven to 425°F.
Heat large oven-safe skillet over medium-high heat with 1 tablespoon oil.
Sear pork tenderloins on all sides, about 2 minutes per side until golden brown.
Brush with half the glaze and transfer to oven.
Roast 12-15 minutes until internal temperature reaches 135°F for proper medium-rare doneness.
Rest pork 10-15 minutes before slicing.
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