| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 head broccoli, florets roughly chopped, stalk peeled and sliced
- 1 large onion, thinly sliced
- 1 2-inch piece ginger, peeled and sliced
- 3 cloves garlic, roughly chopped
- 1 small orange (unpeeled), cut into wedges
- 2 tablespoons plus 2 teaspoons vegetable oil
- Kosher salt and freshly ground pepper
- 1 1/4 pounds pork tenderloin
- 1 teaspoon five-spice powder
Instructions
- Preheat the oven to 400 degrees F. Toss the broccoli, onion, ginger, garlic and orange with 2 tablespoons vegetable oil, 3/4 teaspoon salt, and pepper to taste in a shallow baking dish. Set aside.
- Pat the pork dry and sprinkle all over with the five-spice powder, 1 teaspoon salt, and pepper to taste. Heat the remaining 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 8 minutes.
- Add the pork to the baking dish with the broccoli-orange mixture and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, return the broccoli-orange mixture to the oven and roast 5 more minutes. Serve the pork with the roasted broccoli and orange wedges.
Nutrition Facts
| Calories | 329 |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 92 milligrams |
| Sodium | 951 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 4 grams |
| Protein | 34 grams |
| Calories | 329 |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 92 milligrams |
| Sodium | 951 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 4 grams |
| Protein | 34 grams |
Reviews
It’s odd but it works. This recipe was originally printed in a holiday issue of the magazine and as such I tend to only make it around Christmas time.
I am surprised to see the negative reviews below! We made this and thought it was delicious – the five spice gave the pork so much flavor, and the whole recipe was very simple. We are huge fans of roasted veggies and make roasted broccoli, cauliflower, fennel, etc. multiple times each week. The only complaint we had was the orange got very bitter after cooking in the oven. We liked the flavor it gave, but composted them after baking. We will make this again and see if it was just that particular orange! Highly recommend for a yummy, quick meal.
Meh. I agree with both of the previous commenters. The 5 spice was too overpowering and I didn’t really like the roasted vegetables. Not a bad recipe, but definitely not my favorite combination. Now we have to fight over who has to eat the leftovers.
While cooking the pork to 145 might be safe, it still left it a little too pink on the inside for some of our liking so we had to put it back in for a bit. The flavor of the pork was amazing though! Even my picky 9-yr old ate it, but wasn’t a fan of the roasted vegetables and frankly neither was I. That’s just preference though as the recipe was decent.
Very quick and easy recipe to make. My family enjoyed the broccoli and oranges. We aren’t huge fans of anise, which Chinese Five Spice contains. I would recommend just salt and pepper on the pork.