Five-Spice Pork with Roasted Oranges and Broccoli

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This was an easy recipe that got thumbs up from my table of reviewers!  Well, each reviewer ate the pork but I can’t say the same about the vegetables.

I was in a hurry to get dinner going and didn’t read the recipe very well so I sprinkled the Chinese Five Spice all over the pork and THEN noticed that it said just 1 teaspoon…whoops!  Our pork was just fine though so I would do the same the next time I make this dish.

I found the recipe in the November 2011 edition of Food Network Magazine.

Five-Spice Pork with Roasted Oranges and Broccoli

Preheat the oven to 400 degrees

Toss in a shallow baking dish:

  • 1 head of broccoli florets roughly chopped
  • 1 large onion, thinly sliced
  • 1 ,2- inch piece ginger, peeled and sliced
  • 3 cloves garlic, roughly chopped
  • 1 small orange (unpeeled) cut into wedges
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon salt
  • pepper to taste

Set aside.

Pat dry:

  • 1 1/2- 2 pounds pork tenderloin

Sprinkle over the pork:

  • 1 teaspoon salt
  • pepper to taste
  • Chinese Five Spice (recipe called for 1 teaspoon but I just sprinkled it all over…probably closer to 2 or 3 teaspoons.)

Heat in a large skillet over medium-high heat

  • 2 teaspoons vegetable oil

Add the pork to the skillet and sear turning until golden brown on all sides (about 8 minutes)

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.  (Mine took about 30 minutes)

Transfer 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.

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