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| 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!"
Ingredients :
- 1 (2 pound) boneless pork loin roast, trimmed of fat
- Marinade:
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons sriracha hot sauce, or to taste
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon vegetable oil for pan roasting
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 55M |
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- 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.
Notes :
- 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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