Sunday Nite Dinner

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

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]