Roasted Five-Spice Pork Tenderloin

May 27, 2008 | Chuck
Roasted Five-Spice Pork Tenderloin with Sticky Rice Risotto

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...

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

Roasted Five-Spice Pork Tenderloin Recipe

SND Note: Whisky or brandy can be substituted for cognac. The habanero or Thai chili peppers are optional. Add as many hot peppers as you can handle.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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]

14 Comments on “Roasted Five-Spice Pork Tenderloin”

  1. Kevin said:

    That pork sounds tasty and the whole meal looks good!

  2. syrie said:

    Wow, this looks fantastic. What lucky friends! I love pork tenderloin and don’t eat it nearly enough. The sticky rice sounded fab too. I must try these delicious recipes. Thanks for sharing.

  3. Erinn said:

    I tend to shy away from pork tenderloin, which is a shame since my partner in the kitchen, and elsewhere, loves it! This looks delicious. I think part of the problem is that it always seems to dry out on me, probably that antiquated notion my mother put in my head about not eating undercooked pork.
    Thanks for the the great post.

  4. Kalyn said:

    I saw this link on the Blogher headlines and just had to check it out. What a fantastic sounding recipe. Bookmarked!

  5. Allen said:

    This looks wonderful — I love Chinese five-spice, especially when used liberally on pork!

  6. kittie said:

    Lucky lucky dinner guests – what an amazing menu! The tenderloin looks really juicy and flavourful :)

  7. Cheryl said:

    I served this to 60 people for my son’s wedding rehearsal dinner and every single person raved about it! I grilled it over very hot coals 4 minutes per side, total 16 minutes. Perfect! Very tender, nice crust, balanced flavors. And so easy for a large crowd.
    Thank you for a great recipe!

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  11. Vito Cabos said:

    I truly appreciate this post. I have been looking everywhere for this! Thank goodness I found it on Bing. You’ve made my day! Thanks again!

  12. karen said:

    This looks so delicious. I am going to make this. Thanks for sharing this recipe.


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