Orange & Five Spiced Pork Tenderloin

A couple of weeks ago, rehabilitation I made this Orange and Garlic Roast Pork Loin. It was scrumptious! There’s just something about fresh orange juice on pork that’s like a match made in heaven. It add nice acidity and tang without overwhelming the meaty flavor. It also caramelizes and turns the pork a beautiful, rx deep caramel color. Love it!

I also had a Five Spiced Pork Belly sandwich not too long ago and have been thinking about five spiced pork ever since. Chinese Five Spice Powder is a blend of spices that usually find their way into a Pumpkin Pie, pills not onto a pork tenderloin. It’s a blend of cinnamon, fennel seeds, ginger, cloves and pepper. It’s aromatic and spicy, but still subtle somehow. And it’s great with orange juice.

This is a really simple, delicious and different weeknight dinner. I served it with stir fried vegetables and a little brown rice. Leftovers also make delicious sandwiches, so you may want to make a little extra. I know I can’t wait for my leftovers!

Orange & Five Spiced Pork Tenderloin

1 tbsp. olive oil
1 2-lb. pork tenderloin
2 tbsp. Chinese Five Spice Powder
1 tsp. kosher salt
juice of 1 large navel orange, 3 tbsp. reserved
2 tbsp. sliced green onions (optional)

Preheat your oven to 400° and set a large, oven-proof skillet over medium-high. Once it’s hot, add the olive oil and swirl it around until the bottom of the pan is evenly coated.

While your skillet is heating, sprinkle the pork tenderloin evenly with the five spice and salt on all sides.

Place the tenderloin in the pan and let it sear – undisturbed – for about 5 minutes on each side. You want your tenderloin to have a deep-brown sear all over.

Remove the pan from the heat and pour in the orange juice, turning the tenderloin to coat it evenly. Tent the pan loosely with some aluminum foil and place it in the oven for about 15 minutes, turning occasionally.

If you have a meat thermometer, remove the pork when it reads 160°. If you don’t, your tenderloin is done when the thickest part is slightly pink in the middle.

Remove the tenderloin to a plate, then add the 3 tbsp. of orange juice to the skillet and use a wooden spoon to deglaze the pan. Pour the juice over the tenderloin. Sprinkle with sliced green onions if you’d like,

Makes 4 servings.