Baked Five Spice Chinoise-Style Pork Tenderloin

As seen in my monthly column on @YorkRegion - Renata's Table: Chinese-style pork tenderloin a guaranteed hit at dinner

Reminiscent of the BBQ pork at Chinese restaurants, this easy to prepare pork tenderloin recipe features Chinese 5 Spices powder (available at most grocery stores) which gives this dish its fabulous, unique and familiar flavour. A simple marinade that becomes the baste and delicious sauce for the plated tenderloin slices, served with rice and steamed broccoli drizzled with sesame oil and sprinkled with sesame seeds, creates an impressive and delicious dish you’ll serve with pride to family and friends.

Chinese 5 Spice Powder is a combination of cinnamon, star anise, cloves, fennel seed and Sichuan pepper to create an amazing sweet and spicy mouth-watering flavour. The combination of these antiviral, immune boosting spices creates a powerful beneficial spice mix to lower blood pressure, supports blood sugar levels, supports heart health and the reduction of cholesterol, aids digestion and has detoxifying properties.  

As always, when you make this recipe, I would love to see your creation so please post a photo of your Baked Five Spice Chinoise-Style Pork Tenderloin goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes / Marinate Time: 3 hours to overnight / Bake Time: 30 - 45 Minutes / Serves: 4    

Ingredients

  • 2 Medium-Sized Pork Tenderloins – trimmed of visible fat and the silver membrane

Marinade 

  • 1/3 Cup Maple Syrup

  • 1½ Tablespoons Brown Sugar

  • ¼ Cup Hoisin Sauce

  • 3 Tablespoons Tamari – alternate: soy sauce

  • 1½ teaspoons Chinese Five Spice Powder

  • 2 Tablespoons Grape Seed Oil

  • ¼ teaspoon Chili Powder

  • 1/8 teaspoon Turmeric

  • A Few Grinds of Fresh Black Pepper

  • 2 Tablespoons Honey (this is added afterwards)

 How It’s Made

  • Trim the pork tenderloins and place in a baking dish.

  • Whisk together all the marinade ingredients, except the honey (you will use this later).

  • Pour the marinade over the tenderloins and turn them to make sure they are covered in the marinade. Cover with plastic wrap and put the dish in the fridge to marinate for a minimum of 4 hours or longer, overnight is best. Turn the tenderloins in the marinade from time to time.   

  • When ready to bake, preheat oven to 350°F. Prepare a foil-lined baking sheet.

  • Remove the tenderloins from the marinade and place them on the baking sheet. Reserve the marinade.

  • Bake for 15 minutes, baste, bake for another 15 minutes and test with a meat thermometer. Pork must register 145°F. If not at that temperature, bake longer and check in 10-minute increments.

  • While the tenderloins bake, pour the reserved marinade into a small saucepan. Add the 2 tablespoons of honey. Over medium heat, bring the marinade to a rapid simmer for 5 minutes.  Remove from heat and set aside to use as baste.  

  • Remove the tenderloins from the oven and let sit for 5 minutes. Reheat the remining boiled marinade. 

  • To serve, slice the tenderloins thinly and plate, drizzling the marinade over the slices.

Enjoy!

Note: Leftover tenderloin is fabulous diced in a stir fry or added to a fried rice dish.

Dairy Free, Dinner, Egg Free, Family-FriendlyRenata RichardsonBaked Five Spice Chinoise-Style Pork Tenderloin, Antiviral, antiinfla, antiinflammatory, Immune supportComment