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My review
Pan-Roasted 5-Spice Pork Loin
64k
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 364Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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. Watch Now
- 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.) Watch Now
- 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). Watch Now
- Transfer to a plate to rest at least 5 minutes before slicing. Watch Now
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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 2330 Ratings
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Most helpful positive review
3/28/2017
I have made this over and over again since I found this recipe! It's by far the best pork loin recipe I have found. I do omit the teaspoon of salt, I find the fish sauce and soy sauce give enou...
Most helpful critical review
5/31/2018
Too salty, drop the sea salt and could use some sweetness, maybe add brown sugar.
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3/28/2017
I have made this over and over again since I found this recipe! It's by far the best pork loin recipe I have found. I do omit the teaspoon of salt, I find the fish sauce and soy sauce give enou...
7/21/2016
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.
2/17/2016
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...
6/13/2018
Great flavor. Used exact ingredients, but put it in the crockpot.
5/31/2018
Too salty, drop the sea salt and could use some sweetness, maybe add brown sugar.
3/11/2018
No changes made to this recipe except we used a pork butt instead of a loin because that's what we had on hand. A bit fattier but delicious just the same. Use it in the Chef John Vietnamese Sand...
9/10/2017
Great recipe. I will make again. Grand kids and I loved it how ever wife is not a big fan of five spice and thought it was just ok. I did cook this on the grill.
5/15/2017
I didn't change a thing, it's the bomb! Wonderful flavors together.