Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1.5 pounds of pork tenderloin with 1 tablespoon of five-spice powder, 2 tablespoons of soy sauce, 1 tablespoon of honey, 4 minced garlic cloves, and 1 grated tablespoon of ginger, ensuring the pork is evenly coated, then let it marinate for at least 15 minutes.

2. 2

   While the pork marinates, prepare the pomegranate dipping sauce by whisking together 4 tablespoons of fish sauce, 3 tablespoons of water, 2 tablespoons of sugar, and 2 tablespoons of lime juice in a separate small bowl.

3. 3

   Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until shimmering, then carefully add the marinated pork tenderloin and pan-sear for 5-7 minutes on each side until golden brown and cooked through to an internal temperature of 145°F (63°C).

4. 4

   Once cooked, remove the pork from the skillet and let it rest on a cutting board for 5 minutes before slicing it into 1/2-inch thick medallions.

5. 5

   Stir 0.5 cup of pomegranate arils and 1 small thinly sliced red chili into the prepared dipping sauce.

6. 6

   Arrange the sliced pork medallions on a serving platter and garnish them with 0.25 cup of chopped fresh mint leaves and 2 tablespoons of crushed peanuts.

7. 7

   Serve the pan-seared five-spice pork with the vibrant pomegranate dipping sauce alongside a bowl of jasmine rice.