Pan-Roasted 5-Spice Pork Loin

Name: Pan-Roasted 5-Spice Pork Loin
Prep time: 10 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 (2 pound) boneless pork loin roast, trimmed of fat; 0.25 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

4.7

(44)

37 Reviews

5 Photos

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!

By Chef John

Updated on November 8, 2022

5

Prep Time:

10 mins

Cook Time:

10 mins

Additional Time:

35 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 (2 pound) boneless pork loin roast, trimmed of fat

Marinade:

¼ 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

Directions

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.

Chef John

Chef's 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.

Nutrition Facts (per serving)

364	Calories
22g	Fat
2g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 364
% Daily Value *
Total Fat 22g	28%
Saturated Fat 7g	37%
Cholesterol 108mg	36%
Sodium 1391mg	60%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 38g
Vitamin C 2mg	10%
Calcium 44mg	3%
Iron 7mg	41%
Potassium 551mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.