Five-spice pork tenderloin

By Christine Cushing
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This pork tenderloin is so aromatic that the neighbours will ask for your recipe. 



  • 2 tablespoons Szechuan or black peppercorns
  • 8 whole star anise
  • 6 whole cloves
  • 2 teaspoons whole fennel seeds
  • 2 teaspoons ground cinnamon
  • Two 350 gram pork tenderloins
  • 2 tablespoons Tamari soy sauce
  • 1 tablespoon five spice powder
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon peanut or canola oil


  1. Combine peppercorns, anise, cloves and fennel seeds in a small skillet. Toss over medium heat about two minutes to toast lightly. Grind in a coffee grinder or use a mortar and pestle. Add the ground cinnamon. Keep in a sealed container.
  2. Preheat oven to 375 degrees F.
  3. Brush tenderloins with soy sauce. Sprinkle with five spice powder and grated ginger.
  4. Heat a large skillet on medium setting and add oil. When pan is hot add the pork and sear on all sides about three minutes. Remove from heat and transfer pork to a roasting pan. Finish cooking in the oven for about 15 minutes until done to your liking but still juicy.
  5. Serve over rice with favourite steamed greens.


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