Best 3 Pan Roasted 5 Spice Pork Loin Recipes
Tantalize your taste buds with a culinary journey to the Orient with our Pan-Roasted 5-Spice Pork Loin. This delectable dish bursts with bold flavors, enticing aromas, and a tender, juicy texture that will leave you craving for more. Marinated in a symphony of aromatic spices, the pork loin is roasted to perfection, achieving a beautiful golden-brown crust that seals in the succulent juices. Accompanying this main course are two tantalizing recipes: Steamed Jasmine Rice, a fluffy and fragrant canvas for the savory pork, and Sautéed Sugar Snap Peas with Garlic, offering a refreshing crunch and a hint of sweetness. Get ready to embark on a delightful culinary adventure with our Pan-Roasted 5-Spice Pork Loin and its accompaniments.
Here are our top 3 tried and tested recipes!
PAN-ROASTED 5-SPICE PORK LOIN
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!
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.)
- 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).
- Transfer to a plate to rest at least 5 minutes before slicing.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g
ROASTED LOIN OF PORK WITH PAN GRAVY
Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
- With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
- Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
- Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
- While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g
BONELESS PORK ROAST WITH FIVE-SPICE RUB
Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."
Provided by Pi-E8216
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
- Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
- Remove pork from oven, cover loosely with foil. Let stand 15 minutes.
Tips:
- Choosing the right pork loin: Look for a pork loin that is evenly thick, with no large pockets of fat. A good rule of thumb is to choose a pork loin that is about 1 pound per person.
- Searing the pork loin: To get a nice, crispy crust on the pork loin, be sure to sear it over high heat before roasting. This will help to lock in the juices and prevent the pork from drying out.
- Using a meat thermometer: To ensure that the pork loin is cooked to perfection, use a meat thermometer. The internal temperature of the pork loin should reach 145 degrees Fahrenheit.
- Letting the pork loin rest: Once the pork loin is cooked, let it rest for 10-15 minutes before slicing. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork loin.
Conclusion:
Pan-roasted 5-spice pork loin is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy crust, tender meat, and flavorful five-spice rub, this pork loin is sure to be a hit with your family and friends. So next time you're looking for a quick and tasty pork recipe, give this pan-roasted 5-spice pork loin a try.
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