Pan-Roasted 5-Spice Pork Loin
We then let pairs from each set rest for different amounts of time before slicing.
Recipe Summary Pan-Roasted 5-Spice Pork Loin
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!
Ingredients | Pork Loin Temperature Chart1 (2 pound) boneless pork loin roast, trimmed of fat¼ cup rice vinegar3 cloves garlic, minced2 tablespoons Asian fish sauce1 tablespoon soy sauce2 teaspoons sriracha hot sauce, or to taste1 teaspoon fine sea salt1 teaspoon freshly ground black pepper1 teaspoon Chinese five-spice powder1 tablespoon vegetable oil for pan roastingDirectionsPlace 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.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.)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).Transfer to a plate to rest at least 5 minutes before slicing.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.Leftovers? Try them in this Roasted Pork Banh Mi (Vietnamese Sandwich) recipe.Info | Pork Loin Temperature Chartprep:
10 mins
cook:
10 mins
additional:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Pan-Roasted 5-Spice Pork LoinWorld Cuisine Recipes, Asian,
