Spice-Rubbed Pork Tenderloin

Broil a pork tenderloin coated with Chinese five-spice powder and drizzle it with a ginger-soy vinaigrette.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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1 pork tenderloin, trimmed (about 1 1/2 pounds)

1 tablespoon peanut oil

2 teaspoons Chinese five-spice powder

Kosher salt and freshly ground black pepper

1 tablespoon rice vinegar

1 teaspoon finely grated peeled fresh ginger

1 teaspoon mirin

1 teaspoon soy sauce

Juice of 1/2 lime

2 teaspoons toasted sesame oil

Cooked rice and steamed or stir-fried broccoli, for serving


  1. Preheat the broiler and line a rimmed baking sheet with foil. Put the pork on the prepared baking sheet, brush with the peanut oil and rub all over with the five-spice powder. Sprinkle the pork with salt and pepper. Broil, flipping once, until golden and an instant-read thermometer inserted into the thickest part of the meat registers about 145 degrees F, 15 to 20 minutes. Transfer the meat to a cutting board to rest for 5 minutes.
  2. Meanwhile, whisk together the vinegar, ginger, mirin, soy sauce and lime juice in a small bowl. Whisk in the sesame oil and season with salt and pepper.
  3. Slice the pork, drizzle with the vinaigrette and serve with the rice and broccoli.