Pan-Roasted 5-Spice Pork Loin

4.7
(45)
38 Reviews
6 Photos

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!

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on August 4, 2024
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Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
35 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 (2 pound) boneless pork loin roast, trimmed of fat

Marinade:

  • 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

  1. 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.

  2. 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.)

  3. 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).

  4. Transfer to a plate to rest at least 5 minutes before slicing.

    close up view of a sliced Pan-Roasted 5-Spice Pork Loin on a cutting board with a knife
    Chef John

Chef's Notes

You can brush the meat with marinade while it's cooking, but stop basting before the meat has fully cooked. Do not drizzle marinade on finished meat.

Leftovers? Try them in this Roasted Pork Bánh Mì (Vietnamese Sandwich) recipe.

89 home cooks made it!

Nutrition Facts (per serving)

364 Calories
22g Fat
2g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 364
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 37%
Cholesterol 108mg 36%
Sodium 1391mg 60%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 38g 75%
Vitamin C 2mg 2%
Calcium 44mg 3%
Iron 7mg 41%
Potassium 551mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.