I bow down to the culinary prowess of Yotam Ottolenghi. Weekly recipes are welcomed with mouth watering frequency. The Guardian publishes a plethora of recipes. The New York Times has occasional gems. Then there are his cookbooks, an inspiration to a host of home cooks. Todays recipe is a pork lovers dream. Pork tenderloin is marinated overnight in simple ingredients, Chinese five spice powder, garlic, ginger, paprika, olive oil and a rather odd addition of maple syrup. A sort of Canadian-Chinese marriage of seasonings that works like a charm! Trust me!
FIVE SPICE PORK TENDERLOIN
From Yotam Ottolenghi's Chinese Five Spice Pork
Serves 4
1 large Pork Tenderloin
1 tablespoon Chinese Five Spice powder
2 teaspoons Garlic paste
2 tablespoons grated Ginger
2 tablespoons Paprika
1 tablespoon Maple syrup
2 tablespoons Olive Oil
1/2 teaspoon Kosher Salt
1/2 teaspoon ground Black pepper
1 teaspoon Olive Oil
Put five spice powder, garlic paste, grated ginger, paprika, maple syrup, olive oil, salt and pepper in a nonreactive bowl. Mix well.
Marinate pork overnight in the fridge for best results.
Let the pork come to room temperature for about two hours before you plan to cook it.
Heat oven to 400F.
Heat 1 teaspoon olive oil in a nonstick saucepan.
Sear pork tenderloin on both sides till brown.
Place pork in an ovenproof dish and roast uncovered for 20 minutes.
Remove from over and cover loosely with foil. Let pork rest for 10 minutes. Cut into 1/2 inch slices and serve.
Roasting food when you are hungry is a process of breathless anticipation, fulfilled when we slice into succulent pork. Sauteed spring asparagus and cauliflower with garlic and pepper cosy up to the pork. No leftovers for us!
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