1 head broccoli, florets roughly chopped, stalk peeled and sliced
1 large onion, thinly sliced
1 2-in piece ginger, peeled and sliced
3 cloves garlic, roughly chopped
1 small orange (unpeeled), cut into wedges
2 tbsp plus 2 tsp vegetable oil
Kosher salt and freshly ground pepper
1 1/4 lbs pork tenderloin
1 tsp five-spice powder
Preheat the oven to 400. Toss the broccoli, onion, ginger, garlic and orange with 2 tbsp vegetable oil, 3/4 tsp 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 tsp salt, and pepper to taste. Heat the remaining 2 tsp 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, 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.
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