This recipe for Pork Tenderloin with Asian Flavours is amazing. One of those recipes where just a few ingredients are combined to create a unique and delicious Asian inspired sauce. You just have to try it!
Pork tenderloin is a step up from pork chops but it also cooks quickly so works for an everyday dinner. A little pork tenderloin is perfect for a small family. If you have more people you can cook two of them and double the sauce.
Two of the ingredients in this recipe are specialty ingredients; sherry vinegar and five spice powder. I guarantee the taste is amazing so if you are inspired to search them out you will be rewarded with a new recipe to add to your repertoire for everyday or for entertaining.
Sherry Vinegar for Pork Tenderloin with Asian Flavours
This specialty vinegar comes from Spain and its complex flavour makes it worth a trip to the specialty store…the kind of store that sells imported olive oils and vinegars. It is made from sherry grapes and the authentic Spanish vinegar is called vinagre de Jerez.
I admit that I likely have more bottles of vinegar than most people. Vinegar is a specialty ingredient and a well-stocked pantry needs a small selection of vinegars. The more you cook the more it grows.
Chinese Five Spice Powder
I wrote a blog post listing my idea of basic ingredients for a gluten free Asian pantry…five spice powder wasn’t included. That list was a starter list, this is another small addition for your spice cupboard.
What is Chinese five spice powder? You guessed it…a combination of five spices ground into a powder. They are cinnamon, cloves, fennel, anise and Sichuan peppercorns. It is a unique combination of spices and I love it.
If you like to explore the wide array of Asian flavours then pick up a package of five spice powder at an Asian grocery store. I can safely say that my bottle of five spice powder lasts in my kitchen for several years. It is always used in small amounts.
If I convinced you to search out these two ingredients please let me know in the comments below.
|½ Tbsp vegetable oil|
|½ Tbsp butter|
|1 pork tenderloin|
|1 Tbsp coarsely chopped ginger|
|1 Tbsp coarsely chopped garlic|
|3 Tbsp ketchup|
|2 tbsp Sherry vinegar|
|1½ Tbsp GF soy sauce|
|½ tsp five spice powder|
|¼ cup water|
- Preheat oven to 350°F.
- In an oven-proof pan heat oil and butter over moderately high heat. Sear pork in pan turning to brown all sides, about 6 minutes total. Pour off fat. Set aside.
- Combine all sauce ingredients in a large measuring cup and puree with a hand blender. Pour sauce over pork in the pan. Bring to a boil over medium high heat on the stove.
- Cover pan with foil and transfer to oven. Cook 25-30 minutes until internal temperature measured with an instant-read thermometer is 145°F.
- Remove from oven and let meat rest, covered, for 10 minutes.
- Cut tenderloin into thick slices and serve with sauce.