Roast Pork Tenderloins, Chinese-Style
Why This Recipe Works
For our Chinese-style roast pork tenderloins recipe, we avoided the time-consuming step of tightly tying the meat simply by trimming the silver skin. As for flavoring the pork, we quickly realized how dominant the five-spice powder could be in our sauce, and decided it was best blended with salt and applied directly to the meat as a spice rub. In this fashion, the spice mixture was tempered when the meat was seared. We blended the remaining traditional sauce ingredients of a Chinese-style roast pork tenderloins recipe—ginger, garlic, hoisin sauce, soy sauce, and honey—in the pan to capitalize on the fond, or browned bits, left behind by the meat. We then rolled the cooked meat in the thick sauce and served up the now glossy, richly colored, and deeply flavored meat.