This pork tenderloin is so aromatic that the neighbours will ask for your recipe.
2 tablespoons Szechuan or black peppercorns
8 whole star anise
6 whole cloves
2 teaspoons whole fennel seeds
2 teaspoons ground cinnamon
Two 350 gram pork tenderloins
1 tablespoon Tamari soy sauce
Juice of 1/2 lime
2 tablespoons honey
6 peeled canned or fresh lychee , sliced
1/4 cup chicken stock
1 tsp toasted sesame oil
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.
Preheat oven to 375 degrees F.
Sprinkle with five spice powder evenly over the entire surface of both pork tenderloins.
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 375 D oven to finish cooking for about 15 minutes, until thermometer reads 150 D when inserted into the middle.
Meanwhile, in a small saucepan, combine the soy, lime, honey, lychee and chicken stock. Bring to a boil and reduce to low heat. Simmer uncovered until reduced by half and glossy. Add the sesame oil and remove from heat.
Rest the pork tenderloin for 5 minutes. Slice and serve drizzled with sauce over rice and your favourite steamed greens.