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Asian Glazed Five Spice Pork Tenderloin
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
- Preheat oven to 400 degrees F. Line a baking sheet with foil
- 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.
- 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.
- Slice pork then pour sauce on top and garnish with fresh cilantro on top!