5-spices pork tenderloins
- Preparation 10 min
- Refrigeration 1 h
- Cooking 30 min
- Servings 4
- Freezing I do not suggest
Cook mode
Add to favorites
Ads
Quick access
This 5-spice pork tenderloin recipe is incredibly simple and tastes like the sky. Serve with rice and your favourite vegetables!
Ads
Ads
Ingrédients
- 800 g pork tenderloins
- 1/4 cup honey
- 1/4 cup oyster sauce
- 3 tablespoons olive oil
- 1 1/2 teaspoons 5 Chinese spices
- 1/2 teaspoon Sriracha
- 2 large cloves of garlic, finely chopped
- Salt and pepper from the mill
Ads
Preparation
- Place the pork in a large airtight container and set aside.
- In a large bowl, put the rest of the ingredients, season with salt and pepper and mix. Divide the marinade into three parts.
- Pour 1/3 of the marinade into the bag with the pork, massage to coat and close the bag. Reserve in the fridge for 1 hour. Reserve the rest of the marinade in the fridge.
- Preheat the oven to 400 °F. Line a baking sheet with aluminum foil.
- Drain the pork and put on the baking sheet. Place in the oven and cook for about 30 minutes or until the pork is pink, an internal temperature of 135 °F. Brush with some of the marinade during cooking. *** Keep the cooking juices in the baking sheet ***
- Transfer to a plate, cover tightly with aluminum foil and let stand for 5 minutes.
- In a small pan heated to medium heat, put the rest of the marinade and cook for 2 to 3 minutes, stirring. Pour into the bottom of the baking sheet.
- Slice the pork into slices, place in the baking sheet and toss to coat the meat!
Our sommeliers suggest
Prosper Maufoux Bourgogne Pinot Noir 2022
Burgundy, France
The Prosper Maufoux Bourgogne Pinot Noir is a red from Burgundy made with Pinot noir, with a taste of red berries and a light feel in the mouth. That's just right for pork tenderloin glazed with honey and oyster sauce: the fruit answers the sweetness, and the wine won't flatten the Chinese spices or the little kick from the sriracha. An easy red you can drink without thinking about it.
See the product
Doux Bisous, 4.8%
Avant-Garde
The Chinese five-spice blend dominates: anise, clove, cinnamon. This witbier with jasmine and kaffir lime heads in the same Asian direction instead of resisting. Its floral and lime notes lighten the pork, and the wheat brings a base of fresh bread that holds the dish.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Add to my favorites
Ads
Ads
Ads