New Year Pork
- prep time 0 min
- total time 0 min
- serves 5
2 tablespoons Szechuan or black peppercorns (10 ml)
8 whole star anise
6 whole cloves
2 teaspoons ground cinnamon (10 ml)
2 teaspoons whole fennel seeds (10 ml)Pork
1 tablespoon five spice powder (15 ml)
2 tablespoons soy sauce (30 ml)
1 tablespoon freshly grated ginger (15 ml)
1 tablespoon vegetable oil (15 ml)
2 ¾ pound pork tenderloins (350 grams)Assembly
Mu Shu pancakes (about 12 depending on how much filling put in)
1 small red leaf lettuce, leaves separated and washed
Hoisin sauce, to taste (about 1/3 cup)
1 bunch green onion
1. Combine peppercorns, anise, cloves and fennel seeds in a small skillet. Toss over medium heat about 2 minutes to toast lightly. Grind in a coffee grinder or use a mortar and pestle. Add the ground cinnamon. Keep in a sealed container.Pork
1. Preheat oven to 375 degrees F.
2. Brush tenderloins with soy sauce. Sprinkle with five spice powder and grated ginger. You can marinate pork overnight in the fridge if desired.
3. Heat a large skillet on medium setting and add oil. When pan is hot add the pork and sear on all sides about 3 minutes. Remove from heat and transfer pork to a roasting pan. Finish cooking in the oven for about 15 minutes until done to your liking but still juicy.Assembly
1. Slice pork tenderloin and serve with hoisin sauce, red leaf lettuce and green onion. Roll in rice pancakes.