Recipe: Chinese Roasted Five-Spice Pork Tenderloin

CHINESE ROASTED FIVE-SPICE PORK TENDERLOIN

1 teaspoon coriander seeds
1/4 cup soy or corn oil, divided use
2 garlic cloves, thinly sliced
2 jalapeno peppers, stemmed and thinly sliced
1 tablespoon kosher salt
2 tablespoons brandy or whiskey
1 tablespoon honey
1 teaspoon five-spice powder
2 (1-pound) pork tenderloins, fat and silverskin removed, rinsed and dried

Place coriander seeds in small dry skillet and toast over medium heat, tossing and stirring constantly, until they darken slightly and become fragrant. Transfer to small bowl to cool.

Heat 2 tablespoons oil in small skillet over high heat. Add garlic and jalapeno peppers and cook, stirring often, until soft, about 1 minute. Add salt, liquor, honey, and toasted coriander seeds and mix well.

Remove from heat and puree in a mini processor or blender. Transfer to a small bowl and mix in five-spice powder.

Rub spice mixture all over tenderloins. Marinate, covered, in refrigerator at least 4 hours, or overnight.

WHEN READY TO COOK:
Preheat oven to 425 degrees F.

Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat. When it is hot, sear tenderloins until well browned on all sides, 3 to 5 minutes.

Transfer pan to oven and roast 10 minutes, or until an instant-read thermometer inserted into center of a tenderloin reaches 155 degrees F; the meat should still be pink inside. Remove from oven, cover with aluminum foil, and let stand for a few minutes to allow the meat to absorb the juices, then slice and serve.

Serves 4
Source: Susanna Foo Fresh Inspiration, New Approaches to Chinese Cuisine by Susanna Foo with Hermie Kranzdorf