Skillet-Roasted Five-Spice Pork Loin

1. 1

   Lay the roast on its side and cut it in half lengthwise with a sharp knife. Cut shallow diagonal slashes in a diamond pattern on both sides of each piece. Move the halves to a flat dish.

2. 2

   In a bowl, whisk together rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder. Pour the sauce over the meat and turn each piece several times to coat thoroughly. Let the meat marinate for about 30 minutes at room temperature.

3. 3

   Or place the meat in a zip-top bag and refrigerate for 3 or 4 hours.

4. 4

   Heat a heavy cast iron skillet over medium-high heat and add 1 tablespoon vegetable oil. Brown the meat on each side for 4 to 5 minutes per side. An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C).

5. 5

   Transfer to a plate and let rest for at least 5 minutes before slicing.

• Calories 999.06 kcal High
• Protein 125.89 g Good Source
• Carbs 14.69 g Moderate
• Total Fat 44.86 g High
• Saturated Fat 14.75 g High
• Trans Fat 0.36 g High
• Cholesterol 380.04 mg High
• Sodium 1273.85 mg High
• Fiber 1.15 g Low Source
• Sugar 0.55 g Low Source
• Added Sugar 0.36 g Low Source
• Calcium 45.95 mg Low Source
• Iron 3.34 mg Moderate
• Potassium 2217.37 mg Good Source
• Vitamin A 12.02 mcg_rae Low Source
• Vitamin C 0.73 mg Low Source
• Vitamin D 2.25 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Soy 🌱
• Gluten
• Garlic 🧄