Pan-Roasted 5-Spice Pork Loin (by Chef John)
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 184.9
- Total Fat: 7.8 g
- Cholesterol: 75.0 mg
- Sodium: 749.0 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.1 g
- Protein: 23.6 g
View full nutritional breakdown of Pan-Roasted 5-Spice Pork Loin (by Chef John) calories by ingredient
Introduction
"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!" "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!"Number of Servings: 8
Ingredients
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2 lbs. pork loin, cut lengthwise into two pieces
Marinade:
1/4 cup seasoned rice vinegar
3 clove garlic, minced
2 Tbsp. Asian fish sauce
1 Tbsp soy sauce
2 tsp Siracha hot chili sauce
1 tsp freshly ground black pepper
1 tsp Chinese 5 Spices
1 tbsp vegetable oil (for the pan)
Tips
You can brush the meat with marinade while it's cooking, but stop basting before the meat has fully cooked. Do not drizzle marinade on finished meat.
Directions
1. 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.
2. Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, 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.)
3. 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).
4. Transfer to a plate to rest at least 5 minutes before slicing.
Serving Size: 8-4 ounce servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
2. Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, 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.)
3. 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).
4. Transfer to a plate to rest at least 5 minutes before slicing.
Serving Size: 8-4 ounce servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
Member Ratings For This Recipe
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JANIEWWJD
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ROSSYFLOSSY
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MNABOY
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BILLTHOMSON