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1 pork tenderloin
1 tbsp five-spice powder, see tip below
1/2 tsp salt
1 tbsp vegetable oil
2 green onions
1/4 cup white wine, or apple juice
Slice tenderloin into medallions about 1/4 inch (0.5 cm) thick. Place in a bowl. Sprinkle with spice powder and salt. Using your hands, rub into meat. Heat oil in a large frying pan over medium-high heat. Add half of meat. Cook until lightly browned, 3 to 4 minutes per side. If meat is browning too quickly, reduce heat to medium. Remove each piece as it's done to a plate. Repeat with remaining meat, adding more oil, if needed. Meanwhile, thinly slice green onions.
Pour wine into pan. Scrape up and stir in any brown bits from pan bottom. Return meat to pan. Sprinkle with onions. Delicious with mashed sweet potatoes and bok choy.
Calories 101, Protein 13.7g, Carbohydrates 1.3g, Fat 3.8g, Fibre 0.3g, Sodium 221mg.
A key ingredient in this dish is five-spice powder, a blend of spices often used in Chinese cooking. If you can't find it at your supermarket, try our homemade blend (below). it's delicious with pork tenderloin and you can have dinner ready in less than 20 minutes.
Five-spice powder is sold in the spice or Asian section of most supermarkets. If you can't find it, try our version. In a small bowl, stir 1 teaspoon (5 mL) fennel seeds with 1 teaspoon (5 mL) ground ginger, 3/4 teaspoon (4 mL) cinnamon, 1/2 teaspoon (2 mL) salt and 1/4 teaspoon (1 mL) ground cloves. This makes just the right amount for our recipe.
In a small bowl, stir spice powder with enough vegetable oil to form a paste. Rub over a whole pork tenderloin, then set on a rack on a baking sheet. Roast in a 375F (190C) oven, uncovered, until top forms a light crust and a thermometer inserted in centre of meat reads 155F (70C), 30 to 35 minutes. Let stand about 5 minutes before slicing.
Slice leftover pork medallions into thin strips. Toss into a spinach salad. Drizzle with store-bought cucumber or Japanese dressing.