Pan-Roasted 5-Spice Pork Loin

Pan-Roasted 5-Spice Pork Loin

Chef John

"This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!"
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Ingredients

55 m servings 364 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1391 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Footnotes

  • Cook's Note:
  • You can brush the meat with marinade while it's cooking, but stop basting before the meat has fully cooked. Do not drizzle marinade on finished meat.
  • Leftovers? Try them in this Roasted Pork Banh Mi (Vietnamese Sandwich) recipe.

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Reviews

Read all reviews 4
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It was a delight! Just the right amount if spice. I BBQ'd it instead of frying, and I will definitely be preparing it again! Next time it will be for guests.

Delicious! It is a bit spicy, and a tad salty, but if you take the chef's suggestion and put it inside a sandwich, this pork has just the right punch to shine through other ingredients. I used...

Put al the ingredients for the marinade into a zip lock bag and mixed it up. Then added pork cutlets to bag. Marinated for 6 hours and cooked cutlets on indoor grill (grill closed) for about ...

Excellent!!! Although I made a few changes... mine ended tasting like a teriyaki loin, but it was delicious! I just loved the idea of cutting the meat and creating surface to marinate.

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