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.
Make your own
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.
Easy five-spice roast
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.