Скачать или смотреть Roast pork tenderloin - How to reverse sear with the amazing result (Chinese five spice flavor)

Roast pork tenderloin tends to be dry, but there is a full-proof method to guarantee that it turns out juicy. You can achieve it by using the reverse sear method.
I will explain how to roast pork tenderloin seasoned with Chinese five-spice powder that is juicy inside with a well-seared crust.
Five-spice powder is the traditional Chinese seasoning that comprises the five most commonly used spices in Chinese cooking, but it is seldom used for roasted pork tenderloin. I tested it, and the result is phenomenal, with a juicy and remarkably tender texture of the tenderloin.
The flavor is heightened by pairing with a garlic and butter sauce serving on the meat pieces, cut medallion.

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Recipe
(Please download the recipe and read the full details at https://tasteasianfood.com/roast-pork... )

Ingredients A (for the pork)
450g pork tenderloin (1 pound))
1 tsp salt
1/4 tsp black pepper
1 tbsp Chinese five-spice powder
1 tbsp crushed garlic
1 tbsp vegetable oil
Ingredients B (for the sauce)
1 tbsp butter
A pinch of salt
2 tbsp chopped garlic
2 stalks scallion
1/2 red bell pepper
Method:
For the pork
Lightly pound the tenderloin with the spine of the cleaver.
Season with salt and freshly ground black pepper.
Sprinkle one large tablespoon of the Chinese five-spice powder to cover the entire pork tenderloin.
Rub one tablespoon of mashed garlic into the meat.
Drizzle sufficient cooking oil on the pork tenderloin to cover the entire surface.
Set aside to marinate for half a day.
Preheat the oven to 150°C/300°F.
Brush the pork tenderloin with oil.
Roast the pork tenderloin on the middle rack until the internal temperature reaches 60°C/140°F. It will take about thirty minutes.
Remove the tenderloin from the oven, let it rest for fifteen minutes.
Sear the pork tenderloin at high temperature with a cast iron pan until both sides are nicely brown.
For the sauce
Melt a tablespoon of soft butter in a small pan over low heat.
Add the chopped garlic, white section of the scallion, and some salt.
Add the green section of the scallion, mix, and remove from heat.
Mix in the finely diced red chili (or bell pepper).
To serve
Let it rest for at least fifteen minutes before cutting into medallions.
Spoon the butter and garlic on top to garnish. Serve.

#PorkTenderloin #ReverseSear #FiveSpicePowder
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