Five-Spice Pork With Roasted Oranges and Broccoli
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 329
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 92 milligrams
- Sodium
- 951 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Protein
- 34 grams
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 329
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 92 milligrams
- Sodium
- 951 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Protein
- 34 grams
Ingredients
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
Directions
- 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.
