Asian Glazed Five Spice Pork Tenderloin

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Yesterday was rough. Mostly because our wedding day was over, but also because I was so unbelievable hungover. I did the normal bride thing and forgot to actually eat my dinner AND CAKE (which I’m still really pissed about) then thought 4738298902828 shots of vodka in a row was a good idea. I’m obviously an idiot in my new married life. So yesterday was spent trying not to throw up, not speaking and trying to remember the missing chunks of the end of my night. We were serenaded by a man bringing us breakfast in bed. You know what I don’t want to do when I’m hungover? Have a man serenade me in bed when all I’m trying to do is go face deep in the hash browns. That was a rough start to the day. But 11 hours and 5 meals later, I finally rid myself of my hangover. I’m a drinking pro.

I cannot wait to show you guys pictures, but right now I’m about to hop on a catamaran and not take shots. No shots, ever again. So for now, you’ll have to check out the one instagram post I shared! Can’t wait to share all the details about the day soon! It was seriously so effing awesome.

You know what else is awesome? This tenderloin. It’s on freaking point!

PaleOMG Asian Glazed Five Spice Pork Tenderloin

Asian Glazed Five Spice Pork Tenderloin

4.2 rating
20 reviews
PREP 15 mins
COOK 15 mins
TOTAL 30 mins
Yields 3-4

INGREDIENTS :

    For the dry rub

    • 1 - 1 1/2 pound pork tenderloin
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 1 teaspoon powdered ginger
    • 1/2 teaspoon five spice powder
    • 1/4 teaspoon black pepper

    For the sauce

    • 2 tablespoons ghee
    • 1 garlic clove, minced
    • 2 teaspoons freshly grated ginger
    • 1/2 cup coconut aminos
    • 2 tablespoons honey
    • 1 teaspoon rice wine vinegar or coconut vinegar
    • juice of 1/2 a lime
    • 2 tablespoons chopped cilantro + extra for garnishing

    DIRECTIONS :

    1. Preheat oven to 400 degrees F. Line a baking sheet with foil
    2. Mix together spices for the dry rub then rub it thoroughly into the pork. Heat up a large saute pan over medium high heat. Once hot, add ghee and sear the pork on all sides, about 2 minutes per side. Once seared, place on the baking sheet. Place in oven and bake for 10-12 minutes or until the pork reaches an internal temperature of 145 degrees. Once done cooking, remove and place some foil on top and let rest for about 5 minutes.
    3. As soon as the pork goes in the oven, place all of the ingredients for the sauce, except for the cilantro, into the pan and use a wooden spatula to scrape the bits from the pork. Let come to a low boil and reduce down by a third. This will take 10-15 minutes depending on the pan size. Once sauce coats the back of a spoon, add chopped cilantro.
    4. Slice pork then pour sauce on top and garnish with fresh cilantro on top!

    by

    INGREDIENTS :

      For the dry rub

      • 1 - 1 1/2 pound pork tenderloin
      • 1 teaspoon salt
      • 1 teaspoon garlic powder
      • 1 teaspoon powdered ginger
      • 1/2 teaspoon five spice powder
      • 1/4 teaspoon black pepper

      For the sauce

      • 2 tablespoons ghee
      • 1 garlic clove, minced
      • 2 teaspoons freshly grated ginger
      • 1/2 cup coconut aminos
      • 2 tablespoons honey
      • 1 teaspoon rice wine vinegar or coconut vinegar
      • juice of 1/2 a lime
      • 2 tablespoons chopped cilantro + extra for garnishing

      DIRECTIONS :

      1. Preheat oven to 400 degrees F. Line a baking sheet with foil
      2. Mix together spices for the dry rub then rub it thoroughly into the pork. Heat up a large saute pan over medium high heat. Once hot, add ghee and sear the pork on all sides, about 2 minutes per side. Once seared, place on the baking sheet. Place in oven and bake for 10-12 minutes or until the pork reaches an internal temperature of 145 degrees. Once done cooking, remove and place some foil on top and let rest for about 5 minutes.
      3. As soon as the pork goes in the oven, place all of the ingredients for the sauce, except for the cilantro, into the pan and use a wooden spatula to scrape the bits from the pork. Let come to a low boil and reduce down by a third. This will take 10-15 minutes depending on the pan size. Once sauce coats the back of a spoon, add chopped cilantro.
      4. Slice pork then pour sauce on top and garnish with fresh cilantro on top!

      by

      PaleOMG Asian Glazed Five Spice Pork Tenderloin

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      You May Also Like:

      PaleOMG Asian Noodle Bowl
      Asian “Peanut” Sauce Noodle Bowl

      PaleOMG Orange Glazed Pork Tenderloin

      Orange Chili Glazed Bacon Wrapped Pork Tenderloin

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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      29 thoughts on “Asian Glazed Five Spice Pork Tenderloin”

      1. I always hesitate with pork tenderloin because it always seems so blah but I am excited to try this recipe. I truly believe hashbrowns are the cure for hangovers but a man serenading you over said hashbrowns would only exasperate the hangover.

      2. First time on the site and saw this ! I had no idea what a pork tenderloin was but I found one in the meat section and tried out the recipe. The rub in combination with the sauce complimented the pork like a woman walking through a construction site. I mLookijg forward to trying some more recipes!

      3. I tried this recipe last night and ALMOST (it was very hard not to) ate the whole pork tenderloin. It was sooooo freakin delicious!!!!
        P.s. Congrats on the wedding!! It looked amazing and your dress looked gorgeous!!

      4. This was so delicious! I had two tenderloins in the package so now I have lots of leftovers. I needed more than the 10-15 minutes in the oven to get up to temperature.

      5. Thoughts about omitting the honey in the sauce? Obviously it won’t be as sticky or sweet…I’m on a round of Whole30 but really want to try this because I found a bottle of 5 Spice Powder finally. It’s the simple things. Anyway, think the sauce would still be okay?

      6. The whole family (including kids) loved this recipe! I would double the sauce next time because it would be great on so many meats/veggies.

      7. Thanks for the awesome recipe! I made it this morning, was a bit salty for me, so next time, I’ll use less aminos, but it has such great flavor! My fiance loves it as is, so that’s a bonus. Thank you and congratulations on your wedding.

      8. Wow! We needed a quick recipe for our weekly dinner with friends tonight (it was our turn to cook) and I found your recipe on my Pinterest board. We had most of the ingredients – my husband just had to pick up the pork tenderloin. It was a hit with everyone. It was so delicious and we will be making this again of course! Thank you!

        By the way, the ginger and lime gave it such a refreshing flavor. Wonderful combination.

      9. Made this last night…amazing! Really great flavors. I used a little over 1.5 pounds of pork tenderloin and could have even used more with the sauce, really good leftovers for lunch today and tomorrow! Thanks for the recipe Juli 🙂

      10. Hi! I made this tonight and wow, it was really good! I didn’t know what 5 spice was so I googled it and made my own version. Thank you!

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