Chinese 5 Spice Pork Loin
The sauce for this Chinese 5 Spice Pork Loin dish is packed with flavor and contains just three ingredients, all of which can be found in a well-stocked storecupboard. The pork loin is cooked whole, then sliced, so making it in advance for the freezer requires minimal preparation. Quicker, simpler, healthier, and far kinder on the wallet than reaching for that Chinese- takeaway menu!
PREP: 5 MINS
COOK: 20–25 MINS
1 tsp Chinese five spice
3 tbsp hoisin sauce
1 tsp garlic granules
large pork tenderloin fillet (500–550g), white fat trimmed low-calorie cooking spray
How To Make Chinese 5 Spice Pork Loin Recipe
Lighter Serve: Cauliflower Rice, pak choi, and mange tout
Family Serve: Brown Basmati Rice, pak choi, and mange tout
- Add the Chinese five spice, hoisin sauce, and garlic granules to a small bowl and stir to combine.
Lay the pork tenderloin on a foil-lined baking tray and pour over the sauce, using your hands to make sure the meat is well coated in the sauce. Spray lightly with low-calorie cooking spray, then transfer to an oven preheated to 180°C/350°F/gas mark 4 and cook for 20–25 minutes, until sticky, golden, and cooked all of the ways through. Rest for 5 minutes, then slice and serve.
Put the uncooked pork tenderloin in a large, labeled freezer bag and pour over the sauce. Massage the sides of the bag to ensure the meat is well coated in the sauce, then seal and freeze flat for up to 3 months.
TO COOK FROM FROZEN
Remove the bag of marinated pork from the freezer and leave to defrost fully in the fridge, ideally overnight. Once defrosted, transfer the pork to a foil-lined baking tray and cook as described in the To Cook section, left.