Five-Spice Pork With Roasted Oranges and Broccoli
- 1 head broccoli, florets roughly chopped, stalk peeled and sliced
- 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 plus 2 teaspoons vegetable oil
- Kosher salt and freshly ground pepper
- 1 1/4 pounds pork tenderloin
- 1 teaspoon five-spice powder
Preheat the oven to 400 degrees F. Toss the broccoli, onion, ginger, garlic and orange with 2 tablespoons vegetable oil, 3/4 teaspoon salt, and pepper to taste in a shallow baking dish. Set aside.
Pat the pork dry and sprinkle all over with the five-spice powder, 1 teaspoon salt, and pepper to taste. Heat the remaining 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add the pork 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 F, 15 to 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. Serve the pork with the roasted broccoli and orange wedges.
Per serving: Calories 329; Fat 15 g (Saturated 3 g); Cholesterol 92 mg; Sodium 951 mg; Carbohydrate 17 g; Fiber 4 g; Protein 34 g
Photograph by Antonis Achilleos
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