New Year Pork

  • serves 5
Christine Cushing
Christine Cushing

For the pancakes, use Peking doilies also known as Mu Shu pancakes, you can find them in Chinese markets or restaurants.

4 Ratings
Directions for: New Year Pork


Five Spice Powder

2 Tbsp Szechuan or black peppercorns (10 ml)

8 whole star anise

6 whole cloves

2 tsp ground cinnamon (10 ml)

2 tsp whole fennel seeds (10 ml)


1 Tbsp five spice powder (15 ml)

2 Tbsp soy sauce (30 ml)

1 Tbsp freshly grated ginger (15 ml)

1 Tbsp vegetable oil (15 ml)

2 ¾ lb(s) pork tenderloins (350 grams)


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


Five Spice Powder

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.


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.


1. Slice pork tenderloin and serve with hoisin sauce, red leaf lettuce and green onion. Roll in rice pancakes.

See more: Main, Dinner, Pork, Chinese New Year, Hot and Spicy, Roast


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