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Pan-Roasted 5-Spice Pork Loin
Lay the raw pork roast in the hot seasoned oil.
Recipe Summary Pan-Roasted 5-Spice Pork Loin
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!Ingredients | Roast Pork Loin Raw
1 (2 pound) boneless pork loin roast, trimmed of fat
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.
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.
Info | Roast Pork Loin Raw
prep:
10 mins
cook:
10 mins
additional:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
