Name: Pan-Roasted 5-Spice Pork Loin
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Boneless pork loin roast, trimmed of fat - 1 (2 pound); Rice vinegar - ¼ cup; Garlic, minced - 3 cloves; Asian fish sauce - 2 tablespoons; Soy sauce - 1 tablespoon; Sriracha hot sauce, or to taste - 2 teaspoons; Fine sea salt - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Chinese five-spice powder - 1 teaspoon; Vegetable oil for pan roasting - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Roasted 5-Spice Pork Loin

1. Boneless pork loin roast, trimmed of fat - 1 (2 pound)

2. Rice vinegar - ¼ cup

3. Garlic, minced - 3 cloves

4. Asian fish sauce - 2 tablespoons

5. Soy sauce - 1 tablespoon

6. Sriracha hot sauce, or to taste - 2 teaspoons

7. Fine sea salt - 1 teaspoon

8. Freshly ground black pepper - 1 teaspoon

9. Chinese five-spice powder - 1 teaspoon

10. Vegetable oil for pan roasting - 1 tablespoon

How to cook deliciously - Pan-Roasted 5-Spice Pork Loin

1. Stage

Place 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.

2. Stage

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.)

3. Stage

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).

4. Stage

Transfer to a plate to rest at least 5 minutes before slicing. Chef John