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Chinese Five Spice Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Chinese BBQ Pork Tenderloin with Chinese Five Spice Infused Olive Oil Blend

Juicy pork tenderloin gets a glossy, savory-sweet glaze with warm five-spice notes, garlic, soy, and honey, making every slice bold, aromatic, and easy to love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Chinese
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds pork tenderloin
  • 2 tablespoons Chinese Five Spice Infused Olive Oil Blend
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic minced
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 2 scallions thinly sliced
  • 1 teaspoon sesame seeds

Equipment

  • 1 large oven-safe skillet For searing and roasting
  • 1 Small bowl For mixing the glaze
  • 1 Meat thermometer For checking doneness
  • 1 Cutting board For resting and slicing
  • 1 sharp chef knife For clean slices

Method
 

Instructions
  1. Pat the pork tenderloin dry with paper towels and season it all over with salt and black pepper.
  2. Mix the soy sauce, honey, rice vinegar, and hoisin sauce in a small bowl to make the glaze.
  3. Heat the vegetable oil and Chinese Five Spice Infused Olive Oil Blend in a large oven-safe skillet over medium-high heat.
  4. Sear the pork on all sides until deeply browned, about 6 to 8 minutes total.
  5. Reduce the heat to medium, add the ginger and garlic, and cook for 30 seconds until fragrant.
  6. Pour in half of the glaze and turn the pork to coat it.
  7. Transfer the skillet to a 400°F oven and roast for 12 to 15 minutes, or until the thickest part reaches 145°F.
  8. Remove the pork from the oven, spoon on the remaining glaze, and let it rest for 5 to 10 minutes.
  9. Slice the pork and finish with scallions and sesame seeds before serving.

Notes

The glaze should taste balanced and glossy before it hits the pan; add a touch more honey if you want a sweeter finish or a splash more vinegar for brightness. Resting the pork before slicing keeps the juices where they belong.

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