pan roasted 5 spice pork loin

Pork

Pan-Roasted 5-Spice Pork Loin

This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bánh mì sandwich!

Ingredients

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

Directions

Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Transfer to a plate to rest at least 5 minutes before slicing.