Pan-Roasted 5-Spice Pork Loin recipe

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Ingredients

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

Nutrition Info

364.3 calories
carbohydrate: 2.4 g
cholesterol: 107.6 mg
fat: 21.8 g
fiber: 0.3 g
protein: 37.5 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1391.2 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

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, salt, 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.

Recipe Yield

4 servings

Recipe Note

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!

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