Pan-Roasted 5-Spice Pork Loin

Ingredients

For 4 servings

• •1 (2 pound) boneless pork loin roast, trimmed of fat
• •0.25 tasse rice vinegar
• •3 cloves garlic, minced
• •2 c. à soupe Asian fish sauce
• •1 c. à soupe soy sauce
• •2 c. à café sriracha hot sauce, or to taste
• •1 c. à café fine sea salt
• •1 c. à café freshly ground black pepper
• •1 c. à café Chinese five-spice powder
• •1 c. à soupe vegetable oil for pan roasting

Method

1. 1.Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
2. 2.Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
3. 3.Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4.Transfer to a plate to rest at least 5 minutes before slicing.