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Five-spice pork tenderloin with glazed lychee fruit

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


  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.
  2. Preheat oven to 375 degrees F.
  3.  Sprinkle with five spice powder evenly over the entire surface of both pork tenderloins.
  4. 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.
  5. 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. 
  6. Rest the pork tenderloin for 5 minutes.  Slice and serve drizzled with sauce over rice and your favourite steamed greens.

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