Spicy Asian-Style Pork
- Total Time
We used five-spice powder (a mixture of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns) to give this succulent roasted-pork dish a little heat.
five-spice powder1 Tbsp
toasted sesame oil2 ½ tsp
garlic clove(s)2 clove(s), medium, minced
uncooked lean only pork loin3 pound(s)
reduced-sodium chicken broth⅓ cup(s)
soy sauce1 Tbsp
sesame ginger salad dressing4 tsp, or marinade
orange marmalade2 tsp
snow peas6 cup(s), steamed
- Preheat oven to 450ºF.
- In a small bowl, combine five-spice powder, 2 teaspoons of sesame oil and garlic; coat pork with mixture. Place pork in a roasting pan. Cook 10 minutes; reduce temperature to 325ºF and cook until internal temperature is 145ºF, about 1 hour and 15 minutes. Remove from oven.
- Increase oven temperature to broil. Coat pork with 2 tablespoons of marmalade. Cook until glaze begins to brown, about 4 minutes. Remove to cutting board and cover with foil. Allow to stand 10 minutes before slicing.
- Place same pan over medium-high heat. Add broth, soy sauce, dressing or marinade, remaining 2 teaspoons of marmalade and remaining 1/2 teaspoon of sesame oil. Scrape up remaining food bits on bottom of pan. Stir to combine; heat through, about 2 minutes. Serve over pork. Yields about 3 ounces pork and 1/2 cup snow peas per serving.