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. 

SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 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

Directions

  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.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

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