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!

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Marinade:

Directions

Instructions Checklist
  • 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.

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  • 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'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

364 calories; protein 37.5g; carbohydrates 2.4g; fat 21.8g; cholesterol 107.6mg; sodium 1391.2mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2017
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 enough saltiness. Read More
(3)

Most helpful critical review

Rating: 3 stars
06/01/2018
Too salty drop the sea salt and could use some sweetness maybe add brown sugar. Read More
(1)
41 Ratings
  • 5 star values: 34
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/17/2016
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 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! Read More
(3)
Rating: 5 stars
03/28/2017
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 enough saltiness. Read More
(3)
Rating: 5 stars
07/21/2016
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. Read More
(3)
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Rating: 5 stars
05/15/2017
I didn't change a thing it's the bomb! Wonderful flavors together. Read More
(1)
Rating: 5 stars
09/21/2017
Amazing and easy. Followed exactly. YUMMY! Read More
(1)
Rating: 3 stars
06/01/2018
Too salty drop the sea salt and could use some sweetness maybe add brown sugar. Read More
(1)
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Rating: 5 stars
06/13/2018
Great flavor. Used exact ingredients but put it in the crockpot. Read More
(1)
Rating: 5 stars
03/11/2018
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 Sandwich you won't be sorry. This recipe is a keeper. Read More
(1)
Rating: 5 stars
05/03/2017
I made it exactly as written and it was delicious--and very easy to make! Read More
(1)
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