Pan Roasted 5-Spice Pork Loin: A Flavorful and Easy Recipe

Pork loin is a wonderfully versatile cut of meat. It’s lean, relatively inexpensive, and can be cooked in a myriad of ways. While roasting a whole pork loin in the oven is a classic preparation, pan-roasting offers a quicker and equally delicious alternative, especially when you’re craving a succulent and flavorful centerpiece for your meal. This recipe elevates the humble pork loin with a vibrant blend of five-spice powder, creating a dish that’s both elegant enough for a dinner party and simple enough for a weeknight meal.

Why Five-Spice Pork Loin?

Five-spice powder is a cornerstone of Chinese and Vietnamese cuisine, renowned for its complex and aromatic flavor profile. Typically composed of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds, it delivers a harmonious balance of sweet, savory, and subtly spicy notes. When combined with pork, it creates a truly unforgettable taste experience.

This pan-roasted method is particularly appealing because it allows you to develop a beautiful sear on the outside of the pork while keeping the inside tender and juicy. The pan juices, infused with the five-spice blend, can then be transformed into a delectable pan sauce to drizzle over the finished dish. The result is a restaurant-quality meal made with minimal effort.

Ingredients

• 1 (2-3 pound) pork loin roast, trimmed of excess fat
• 2 tablespoons five-spice powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil or vegetable oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth or dry white wine
• 1 tablespoon soy sauce (optional)
• 1 tablespoon honey or maple syrup (optional)
• Fresh herbs (such as cilantro or parsley), for garnish (optional)

Equipment

• Large skillet or Dutch oven, oven-safe
• Meat thermometer
• Cutting board
• Sharp knife
• Small bowl
• Whisk (optional, for pan sauce)

Instructions

Step 1: Prepare the Pork Loin

Start by prepping the pork loin. Pat it dry with paper towels. This step is crucial for achieving a good sear. Trimming excess fat is also important to prevent excessive smoking and splattering during the pan-roasting process. However, leaving a thin layer of fat is perfectly acceptable as it will render and add flavor to the pork. If your pork loin is particularly thick, you can butterfly it by slicing it horizontally nearly all the way through and then opening it up like a book. This will help it cook more evenly.

Step 2: Season the Pork Loin

In a small bowl, combine the five-spice powder, kosher salt, and black pepper. Mix well to ensure the spices are evenly distributed. Generously rub the mixture all over the pork loin, pressing it into the surface to ensure it adheres. The five-spice blend not only imparts flavor but also helps to create a beautiful crust during searing. Make sure every inch of the pork loin is covered with the seasoning.

Step 3: Sear the Pork Loin

Heat the olive oil (or vegetable oil) in a large, oven-safe skillet or Dutch oven over medium-high heat. Ensure the pan is hot before adding the pork. A hot pan is essential for achieving a proper sear. Once the oil is shimmering and almost smoking, carefully place the pork loin in the hot pan. Sear the pork loin on all sides, including the ends, for 2-3 minutes per side, or until a deep golden-brown crust forms. This searing process is key to developing rich, complex flavors and creating a beautiful presentation. The goal is to create a Maillard reaction, which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

Step 4: Roast the Pork Loin in the Oven

After searing, transfer the skillet or Dutch oven to a preheated oven set at 375°F (190°C). Continue roasting the pork loin for 15-25 minutes, or until a meat thermometer inserted into the thickest part of the pork loin registers 140-145°F (60-63°C) for medium-rare, or 145-150°F (63-66°C) for medium. Pork loin is best served slightly pink in the center, as it can become dry if overcooked. Using a meat thermometer is crucial for ensuring the pork is cooked to the desired doneness. Start checking the temperature after about 15 minutes to avoid overcooking.

Step 5: Rest the Pork Loin

Once the pork loin has reached the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes, or up to 20 minutes. This resting period is vital as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. During resting, the internal temperature of the pork loin will continue to rise slightly (carryover cooking), so keep that in mind when determining when to remove it from the oven.

Step 6: Make the Pan Sauce (Optional)

While the pork loin is resting, you can create a delicious pan sauce using the flavorful drippings in the skillet. Place the skillet back on the stovetop over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic. Pour in the chicken broth or dry white wine, scraping up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor. If desired, add the soy sauce and honey (or maple syrup) for added depth and sweetness. Bring the sauce to a simmer and let it reduce for 5-7 minutes, or until it thickens slightly. Taste and adjust the seasoning as needed. If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Whisk the slurry into the sauce and simmer for another minute or two until thickened. Strain the sauce through a fine-mesh sieve for a smoother consistency (optional).

Step 7: Slice and Serve

After the pork loin has rested, remove the foil and slice it thinly against the grain. Slicing against the grain helps to shorten the muscle fibers, making the pork more tender and easier to chew. Arrange the slices on a platter and drizzle with the pan sauce (if using). Garnish with fresh herbs such as cilantro or parsley, if desired. Serve immediately and enjoy!

Tips for Success

• Choose the right cut: Pork loin is different from pork tenderloin. Pork loin is wider and flatter. Pork tenderloin is smaller in diameter and cooks much faster. Make sure you purchase pork loin for this recipe.
• Don’t overcook: Pork loin can dry out easily if overcooked. Use a meat thermometer to ensure it reaches the desired internal temperature. Aim for 140-145°F (60-63°C) for medium-rare or 145-150°F (63-66°C) for medium.
• Let it rest: Resting the pork loin after cooking is crucial for retaining moisture and ensuring a tender result.
• Customize the spice blend: Feel free to adjust the five-spice powder to your liking. You can also add other spices such as ginger, cumin, or chili powder.
• Make it ahead: You can season the pork loin up to 24 hours in advance and store it in the refrigerator. This will allow the flavors to meld and intensify.
• Pair it with sides: This five-spice pork loin pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, rice pilaf, or a simple salad.
• Use an oven-safe skillet: Make sure your skillet is oven-safe before placing it in the oven. If you don’t have an oven-safe skillet, you can sear the pork loin in a regular skillet and then transfer it to a baking dish for roasting.
• Adjust cooking time: Cooking time will vary depending on the thickness of your pork loin and the accuracy of your oven. Use a meat thermometer to ensure the pork is cooked to the desired doneness.

Variations

• Honey-Garlic Glaze: Add 2 tablespoons of honey and 2 cloves of minced garlic to the pan during the last 5 minutes of roasting for a sweet and savory glaze.
• Citrus Herb Marinade: Marinate the pork loin for at least 2 hours (or overnight) in a mixture of orange juice, lemon juice, olive oil, chopped rosemary, and thyme before searing and roasting.
• Spicy Sriracha Glaze: Mix sriracha sauce with soy sauce, honey, and a little bit of rice vinegar for a spicy kick. Brush the glaze over the pork loin during the last 10 minutes of roasting.
• Mushroom Wine Sauce: After searing the pork loin, sauté sliced mushrooms in the pan drippings. Deglaze the pan with red wine and add beef broth for a rich and savory sauce.
• Apple Cider Reduction: Replace chicken broth with apple cider for a fall-inspired flavor. Add a sprig of fresh thyme during the reduction process.

Serving Suggestions

This pan-roasted five-spice pork loin is incredibly versatile and pairs well with a variety of side dishes. Here are a few suggestions:

• Roasted Vegetables: Root vegetables like carrots, potatoes, and parsnips, tossed with olive oil, herbs, and roasted until tender and slightly caramelized, are a classic accompaniment. Brussels sprouts are also a great option.
• Mashed Potatoes: Creamy mashed potatoes, whether traditional or infused with garlic or herbs, provide a comforting and satisfying contrast to the flavorful pork.
• Rice Pilaf: A simple rice pilaf, cooked with broth and aromatic spices, is a light and flavorful side that won’t overpower the pork.
• Quinoa Salad: For a healthier option, try a quinoa salad with roasted vegetables, herbs, and a light vinaigrette.
• Green Beans Almondine: Blanched green beans tossed with toasted almonds and a touch of butter make a simple and elegant side dish.
• Asian-Inspired Slaw: A slaw made with shredded cabbage, carrots, and a sesame-ginger dressing complements the Asian flavors of the five-spice powder.

Storage and Reheating

Storage: Leftover pan-roasted five-spice pork loin can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let the pork cool down completely before storing it to prevent bacterial growth.

Reheating: There are several ways to reheat leftover pork loin:

• Oven: Preheat the oven to 325°F (160°C). Place the pork loin in a baking dish with a little bit of broth or water to prevent it from drying out. Cover the dish with foil and reheat for 10-15 minutes, or until warmed through.
• Microwave: Place the pork loin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, or until warmed through. Be careful not to overheat, as this can make the pork dry.
• Skillet: Slice the pork loin thinly and sauté it in a skillet with a little bit of oil or butter until warmed through. This method is best for smaller portions.

Freezing: While freezing is not ideal, you can freeze cooked pork loin. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate, per serving)

Please note that the following nutritional information is an estimate and can vary depending on the specific ingredients used and portion sizes.

• Calories: 300-400
• Protein: 30-40g
• Fat: 15-25g
• Carbohydrates: 5-10g

Conclusion

This pan-roasted five-spice pork loin recipe is a surefire way to impress your family and friends with a flavorful and elegant meal. The combination of the savory pork, aromatic five-spice powder, and optional pan sauce creates a truly unforgettable taste experience. With its simple preparation and impressive results, this recipe is sure to become a staple in your culinary repertoire. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying pork loin dish that’s perfect for any occasion. Enjoy experimenting with the variations to find your favorite version of this flavorful dish!