Pan-Roasted 5-Spice Pork Loin

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 enough saltiness.

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 whole wheat sub buns, spicy mayo, sliced cukes, julienned carrots and cilantro. I did not add any extra sriracha, but I know some folks who would love the extra heat. My mouth was happy with the sweet, salty, crunchy, spicy sandwich. Thanks, Chef!

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.

Great flavor. Used exact ingredients, but put it in the crockpot.

Too salty, drop the sea salt and could use some sweetness, maybe add brown sugar.

I made it exactly as written and it was delicious--and very easy to make!

I didn't change a thing, it's the bomb! Wonderful flavors together.

Put al the ingredients for the marinade into a zip lock bag and mixed it up. Then added pork cutlets to bag. Marinated for 6 hours and cooked cutlets on indoor grill (grill closed) for about 4 minutes. Delicious with asparagus (also cooked on grill), applesauce and salad. It is a really quick meal and delicious.

Amazing and easy. Followed exactly. YUMMY!

Excellent!!! Although I made a few changes... mine ended tasting like a teriyaki loin, but it was delicious! I just loved the idea of cutting the meat and creating surface to marinate.

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.

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 Sandwich, you won't be sorry. This recipe is a keeper.

This is a perfect recioe for a different way to fix tenderloin. I will use this again.

I had marinated as instructed but then I froze half the loin for a few months. This was such a delicious surprise to thaw and roast! I'd forgotten how tasty it is.

Oh this is Soooooooo good! I did leave out the salt, though.

No changes ! I made it just as the recipes call for ! It was delicious !

I roasted it in the oven instead of pan frying. Just a little dry, cooked a little bit too long. The next day made it into gravey and was delicious over mashed potatoes.

I used boneless pork sirloin chops, etched partway through for the sake of the spicy, garlicy marinade, marinated at room temp for 30 minutes, cooked them for 5 minutes per side. Made with asperagus and rice, and my other half and I both enjoyed it very much. A keeper thanks to Chef John!

I used pork tenderloin, marinated 2 hours in the refrigerator following the marinade ingredients except for the sriracha, which I used half the amount. Served with coconut milk rice and sauteed zucchini & peppers in the same pan while the meat was resting. Definitely will make again.

I followed directions except I put it on the grill. (too hot to cook inside) We thought it was delicious. Just the right amount of spice. I served it with a Thai Chili sauce, rice and an Asian slaw. Definitely making this one again. Thank you Chef John.

Was wonderful. I didn't cook mine in the iron skillet but on the grill. Yummy and will do again, may add a touch of brown sugar.

Pretty good, easy. Didn’t have 5 spice so just added cinnamon and cloves. Let sit a few hours in ziplock. Baked until temp reached 430. Made Banh Mi sandwiches. Kids liked.

Thank you for making the recipe. I made it tonight and my husband loved it. It's my first time to make it and it come out really good.

Ended up marinating it overnight and it was great. Used it to make Vietnamese Subs.

This was so good! I had all the ingredients, except the Chinese Five Spice, which was sold out at two local markets. Otherwise, I followed the recipe. This made the best meat for my bahn mi. Chef John delivers once again.

It was amazing! We had one slab of meat made as the recipe suggests and I took the remaining and sliced it up for the dehydrator. AMAZING jerky!

I cut the recipe in half and that was enough pork for 4 people. I cooked carrots, butternut squash cubes, sliced onions and mushrooms in a tsp or 2 of vegetable oil, in the same pan, before cooking the pork, then set them aside while cooking the pork. I sliced the cooked pork and added it back to the pan, along with all of the remaining marinade and the veggies, heated for another minute or 2, until steaming hot, then served over jasmine rice. Delicious! I had undercooked the pork slightly so that the reheating didn’t over cook it.

easy to make and very tasty

Fabulous! We did bake it instead of pan roasting but changed nothing else. 375 degrees, about 35 minutes, covered with foil for first half. Definite keeper. We sliced the pork to use in Bahn Mi sandwiches. Super good.

Excellent. The best pork loin that I can remember. I can't wait to make this recipie again. Sliced it over the white rice, just like in the video, great balance. New favorite pork dish.

I always cut the 5 spice powder to 1/2 tsp. I roast it in the oven at 500 degrees using a remote probe thermometer to get the perfect 140 internal degree perfection for the very best Bahn Mi sandwiches ever!

Can't get over the flavour punch!!