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Five-Spice Pork Tenderloin

Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. For a recipe, see page 650.

Recipe information

  • Yield

    serves 6

Ingredients

1/4 cup Chinese five-spice powder
2 teaspoons coarse salt
1 pork tenderloin (about 1 3/4 pounds)
3 tablespoons canola oil

Preparation

  1. Step 1

    Preheat the oven to 400°F. Combine the spice powder and salt on a plate; generously coat the pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in the oil. Add the tenderloins; brown well on all sides, about 4 minutes per side.

    Step 2

    Transfer to the oven, and roast until the meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160°F. Remove from the oven; let rest 5 minutes before slicing. Serve.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsChineseEast AsianAsianPork TenderloinPorkMeatMainDinnerNut FreeDairy Free5 Ingredients or FewerRoastCookbooks
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