Orange & Five Spiced Pork Tenderloin

Orange & Five Spiced Pork Tenderloin

A couple of weeks ago, I made this Orange and Garlic Roast Pork Loin. It was scrumptious! There’s just something about fresh orange juice on pork that’s like a match made in heaven. It add nice acidity and tang without overwhelming the meaty flavor. It also caramelizes and turns the pork a beautiful, deep caramel color. Love it!

I also had a Five Spiced Pork Belly sandwich not too long ago and have been thinking about five spiced pork ever since. Chinese Five Spice Powder is a blend of spices that usually find their way into a Pumpkin Pie, not onto a pork tenderloin. It’s a blend of cinnamon, fennel seeds, ginger, cloves and pepper. It’s aromatic and spicy, but still subtle somehow. And it’s great with orange juice.

This is a really simple, delicious and different weeknight dinner. I served it with stir fried vegetables and a little brown rice. Leftovers also make delicious sandwiches, so you may want to make a little extra. I know I can’t wait for my leftovers!

Orange & Five Spiced Pork Tenderloin

1 tbsp. olive oil
1 2-lb. pork tenderloin
2 tbsp. Chinese Five Spice Powder
1 tsp. kosher salt
juice of 1 large navel orange, 3 tbsp. reserved
2 tbsp. sliced green onions (optional)

Preheat your oven to 400° and set a large, oven-proof skillet over medium-high. Once it’s hot, add the olive oil and swirl it around until the bottom of the pan is evenly coated.

While your skillet is heating, sprinkle the pork tenderloin evenly with the five spice and salt on all sides.

Place the tenderloin in the pan and let it sear – undisturbed – for about 5 minutes on each side. You want your tenderloin to have a deep-brown sear all over.

Remove the pan from the heat and pour in the orange juice, turning the tenderloin to coat it evenly. Tent the pan loosely with some aluminum foil and place it in the oven for about 15 minutes, turning occasionally.

If you have a meat thermometer, remove the pork when it reads 160°. If you don’t, your tenderloin is done when the thickest part is slightly pink in the middle.

Remove the tenderloin to a plate, then add the 3 tbsp. of orange juice to the skillet and use a wooden spoon to deglaze the pan. Pour the juice over the tenderloin. Sprinkle with sliced green onions if you’d like,

Makes 4 servings.

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13 Comments

  1. Just bought a tenderloin today, actually, without any thoughts yet how to prepare it. Guess it’s going to have to involve fresh orange juice now!

  2. Mel, I made your orange & garlic roast pork w/ cilantro last night and we loved it.
    I used orange juice (cause I had no oranges) and tonight with the leftovers I am making pork fried rice.
    Thanks for posting such a delicious recipe. The pork was so moist! I will be posting it on my blog in a few days.
    Stacey Snacks

  3. Brittany – I love tenderloin! I’ve got another one in the freezer. Thinking up recipes for it now :)

    Stacey – I’m glad you liked the other pork recipe – I think pork fried rice is an excellent way to use up the leftovers! Thanks for blogging as well. I was just on your site and really like it!

  4. Your pork actually reminds me that one of the things I want to make this summer is a 5 spice ice cream. Do you think that would be tasty, or disgusting? I have a feeling it will be one of the best or one of the worst things I’ll have ever made.

  5. This looks just divine. The recipe on its own makes me salivate and then the photo added to that – beautiful.

    Orange makes a excellent base for pork marinades. I’m totally sold on that combination after a trip to Havana a couple of years ago.

    I’ll file this one away under the ‘must test’ recipes.

    Many thanks for the inspiration!

    // Mike

  6. This looks fantastic! I think it’s on the menu for this weekend :) My hubby will be thrilled.

  7. cheryl – I think it would be awesome! I was actually thinking of making vanilla / 5-spice ice cream too. It just has to be good, right?

    Mike – Thanks :)

    Jessica – My husband looooooved it. I didn’t actually get any leftovers :(

  8. Such a simple recipe and I’ll bet it tastes amazing! I’m always looking for new ways to prepare pork tenderloin, so thank you for sharing this.

  9. This sounds amazing. I love cooking pork tenderloins – it usually makes for a fairly after-work dinner. And using the leftovers in a fried rice dish is right up my alley. I’m definitely going to make this. Thanks!

  10. Wow! This meal looks delicious. The composition and the fresh colours of the oranges in the background in contrast to the roasted pork tenderloin are extraordinary. Thank you for the inspiration.
    Greetings from Germany.

  11. Wow, looks good. Mike, I’ll bet the Cuban locals wish that they had a chance to try orange juice caramelized on pork meat.

  12. An amazing result for such a simple recipe. 5 stars for 5 Spice.

  13. Wow, this sounds awesome! Great flavors in there.

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