I love the flavors of Chinese 5 Spice Powder: cinnamon, star anise, ginger and cloves. For me they are comforting and slightly sweet. This pork tenderloin is simple to put together and worth the extra “marinade” time for the rub to set in and permeate the meat. This dish pairs well with mashed or riced cauliflower and / or your green veggie of choice.Print
Chinese Five Spice Powder adds a fun hint of cinnamon, star anise, ginger and cloves to the meat. It compliments well with apples and dried fruit.
- 2 pork tenderloins (~3/4 lb. each)
- 1 tbsp. Chinese 5 Spice Powder
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 2 apples, chopped
- 1/4 cup raisins
- 1/4 cup dried unsweetened apricots, chopped
- 1/2 tbsp. cinnamon
- 1/2 tsp. ground ginger
- 1 1/2 tbsp. coconut oil
- Mix Chinese Five Spice powder, salt and black pepper in a small bowl.
- Coat pork tenderloins with spices, using your hands to rub the mixture in.
- Cover and place tenderloins in the fridge for a couple hours.
- Remove meat from fridge around 30 minutes prior to cooking.
- Preheat the grill.
- In a medium bowl, mix “compote” ingredients (apples, raisins, apricots, cinnamon and ginger) until fruit is evenly coated with spice.
- Add coconut oil (in chunks is fine).
- Using aluminum foil, create a pouch for the “compote” and add ingredients. I like to double layer the foil, keep it fairly flat for even cooking and make sure it is closed up.
- Turn grill down to low and add the tenderloins. Cook about 9 to 10 minutes per side.
- Add the foil pouch of fruit to the grill and allow to cook alongside the pork (15 to 18 minutes).
- Once pork is cooked through (slightly pink in the middle), remove from heat and allow to “rest” 5 to minutes before slicing.
- Serve apple “compote” on top of sliced tenderloin.
Remember to plan ahead and allow at least 2 hours for the pork to “marinade” in the rub.