As the waiter approached our finely decorated table, I gasped in wonder as she set a large suckling roast pig right in the center of our table. Like any traditional Chinese banquet, the first course of the dinner was always slices of crispy pork skin crackling over a layer of tender meat. The contrast of salty crispy skin to the succulent meat marbled with fat was really unbelievably delicious. In my dictionary, it is basically the Chinese “foie gras”. Probably the most spectacular part of this dish is the giant pig head that rests on one edge of the platter. It is jaw dropping to witness this sight, with its trail of thinly sliced meat artistically layered behind.
We all grabbed our chopsticks eagerly waiting as the lazy susan turned and turned. The dish is first served to the elders, next your parents, after that your younger cousins and…finally your turn. You gingerly dip your piece in the hot mustard dressing and lower it into your bowl…Suddenly it hits you. Soft, tender, crunchy..”Ooo”..and then the salty grilled/barbecue flavor hits. Absolutely Delicious.
But wait just yet. You didn’t think that was it right? This was just the FIRST course. The 10 other platters of delicate seafood, fried rice, steamed fish, fried spring roll had yet to arrive…and was still being prepared by the busy kitchen staff. You watch as the waiters hurry by and the whirlwind of chaotic motions around you: Clean plates are replaced with new ones, bowls of unfinished soup, empty tea pots. Plate after plate – food simply never stops – the classic mark of a Chinese feast.
Inspired by Cinco De Mayo, Zoe and I decided to try out this delicious roast pork recipe. A dish that will impress and a dish that will satisfy! I guarantee. The best part is that you can marinade and cook this pork tenderloin in just 30 minutes. Simply serve this with tacos, rice or on its own – and you have something rather spectacular.
Making the authentic Chinese Roast Pork is time consuming, hardly anyone will recreate this at home. But let me say this – this pork tenderloin surpassed my expectations. It has hints of Chinese flavorings: 5 spice, soy sauce with that classic drippy brown glaze that is savory, flavorful and memorable. It probably won’t be anything like the original, but it definitely satisfied my picky palate. No questions.
This is an affordable, 30 minute recipe that will astonish your guests.
Adapted from PaleoOMG
- 0.5-0.75 lbs Pork Tenderloin (1/2 pork tenderloin – cut lengthwise)
Dry Spice Rub:
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp five spice powder
- Black pepper
- 1 tbsp honey
- 1/4 cup Soy Sauce/Coconut Aminos
- 1/2 tsp apple cider vinegar
- 1/2 tbsp lemon juice
- 1 garlic clove, minced
- Garnish: Spring Onions
How to Make:
- Preheat oven to 400F.
- Prepping the Pork Tenderloin: Cut slits in the thicker parts of your pork OR cut off the thin end and double it up on one end.
- Combine ingredients for the spice rub and rub it over the pork tenderloin.
- In a hot skillet, sear the pork tenderloin until golden brown on each side. Bake for another 10-15 minutes (until pork is cooked – the internal temperature should be at 145-150F). Be sure to turn the pork halfway through.
- Wrap in foil and let it rest for 5 minutes.
- Combine ingredients for the sauce and microwave for 30 seconds on high. Repeat 2 more times, till slightly reduced (alternatively you can reduce it in a small pot over the stove).
- Thinly slice the pork and serve with sauce.