Thursday, November 3, 2011

Five-Spice Pork with Roasted Oranges and Broccoli

I've been on a five-spice kick. It's just so good, and good for you. I think. 
This is a very low-calorie meal and its packed with flavor. The pork was so juicy and tender, unlike a lot of pork tenderloin recipes I've tried. It was super easy, too. The recipe came from the newest issue of Food Network Magazine.

1 head broccoli, florets roughly chopped
1 large onion, thinly sliced
1  2-in. piece ginger, peeled and sliced
3 cloves garlic, roughly chopped
1 small orange (unpeeled), cut into wedges
2 tablespoons, plus 2 teaspoons vegetable oil
Kosher salt and freshly ground pepper
1 1/4 lb. pork tenderloin
1 teaspoon five-spice powder

1. Preheat oven to 400 degrees. Toss the broccoli, onion, ginger, garlic, and oranges with 2 tablespoons vegetable oil, 3/4 teaspoon salt, and pepper to taste in a shallow baking dish. Set aside.
2. Pat the pork dry and rub all over with the five-spice powder, 1 teaspoon salt, and pepper to taste. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear the pork on each side, about 2 minutes per side.
3. Add the pork to the baking dish with the broccoli-orange mixture and roast until a thermometer inserted into the center of the pork registers 145 degrees, about 15-20 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, return the broccoli-orange mixture to the oven and roast 5 more minutes. 

*I didn't have any onion, and it was just fine without it.

Per Serving: Calories 329; Protein 34g

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