Our friends, Jerry and Gabriel, are moving to Seattle in a few weeks. To give them a proper send off, we had them over for dinner last night. For SND, actually Monday night dinner, Hungry Bear and I made...
- Curry Cauliflower Soup with Honey
- Roasted Five-Spice Pork Tenderloin
- Cauliflower and Mushroom Sticky Rice Risotto
- Stir-Fried Water Spinach
- Chocolate Bouchons
Well, we didn't actually make the bouchons. We were up in Napa over the weekend and picked up some goodies from Bouchon Bakery. Sometimes it's just easier to pick up dessert than to make it yourself.
We made the roasted five-spice pork tenderloin by modifying a recipe from Susanna Foo. The main changes were adding an habanero pepper and increasing the quantity of Chinese five-spice. Not knowing how much heat Jerry and Gabriel could handle, I only used half an habanero without many seeds. It turns out my heat conservatism was unnecessary. They love really spicy food and added some of my habanero chili garlic sauce to the pork. If I had only known.
The tenderloin was moist and flavorful with the bold fragrance of five-spice. We all enjoyed dinner immensely and the next time Jerry and Gabriel are in town, I'll really crank up the heat for them!
Roasted Five-Spice Pork Tenderloin Recipe
- 2 teaspoons coriander seeds
- 5 tablespoons canola oil
- 4 garlic cloves, thinly sliced
- 3 jalapeno peppers, stemmed and thinly sliced
- 1 habanero pepper or 2-3 Thai chili peppers (optional)
- 1 1/2 tablespoons kosher salt
- 3 tablespoons cognac
- 2 tablespoons honey
- 1 tablespoon Chinese five-spice powder
- 3 1-pound pork tenderloins, fat and silverskin removed, rinsed and dried
- Place the coriander seeds in a small dry skillet and toast over medium heat, tossing and stirring constantly, until they darken slightly and become fragrant. Transfer to a small bowl to cool.
- Heat 3 tablespoons of oil in a small skillet over high heat. Add the garlic and chili peppers and cook, stirring often, until soft, about 1-2 minutes. Add the salt, liquor, honey, and toasted coriander seeds and mix well. Remove from the heat and puree in a mini processor or blender. Transfer to a large bowl and mix in the five-spice powder.
- Add the tenderloins to the bowl and rub spice mixture all over. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
- Preheat the oven to 425°F. Heat the remaining 2 tablespoons oil in a large ovenproof skillet over high heat. Sear the tenderloins until well browned on all sides, 3-5 minutes per side.
- Transfer the pan to the oven and roast for 10 minutes, or until an instant-read thermometer inserted into the center of tenderloin reaches 155°F; the meat should still be pink inside. Remove from the oven, cover with aluminum foil, and let stand for a few minutes to allow the meat to absorb the juices, then slice and serve.
Makes 6-8 servings
[Adapted from Susanna Foo Fresh Inspiration]
[tags]pork, chinese, tenderloin, spicy, cognac, five spice, coriander, habanero[/tags]