Wednesday, September 23, 2015

Chinese 5-Spice Pork with Nectarines



Happy Autumnal Equinox, Pals!  Today I wore a scarf and tall boots, even though the sun was shining, and there is a definite nip in the air.  Bring on cozy meals, and night time cuddles under quilts.  I'm ready!
This Chinese 5-Spice Pork with Nectarines recipe is from a recently published cookbook I came across at the library, titled: Sheet Pan Suppers.  This cookbook has a great collection of  120 quick and easy week night meals, and also includes brunches, lunches and snacks!  Most of the recipes are fast enough to throw together on the fly, say... if it's gymnastics night?  Aaaand I think a sheet pan meal, counts almost as a one dish meal? Right?!  Gotta love a one dish meal!


I was immediately drawn this this recipe in particular, as I still have an abundance of late summer stone fruit, and pork in the freezer.  Plus, Chinese 5-Spice is Cory's fave!
I have also made this dish with apples, which was delish, so when nectarines disappear from the markets you have an alternate fruit.


Chinese 5-Spice Pork with Nectarines
Recipe adapted from: Sheet Pan Suppers Cookbook; By Molly Gilbert, pg 123

Marinade:
1/4 cup canola oil
1/4 cup brown sugar
1/4 cup soy sauce
2 Tablespoons rice vinegar
1 piece (2 inches) fresh ginger,finely grated
1 teaspoon Chinese five spice powder
1 teaspoon toasted sesame oil
1 large Pork tenderloin, chopped into chunks or approx 6 Pork Chops (preferably boneless)

3-5 nectarines pitted and sliced (wait until ready to cook) apples, peaches, or pears would also work in a pinch
1/4 cup chopped green onion (just the white & light green part of the bulb)


Whisk together the oil, sugar, soy sauce, vinegar, ginger, five spice powder, and sesame oil in a medium-size bowl until combined. Place the pork in a large zip-top bag or good sealing container, add the marinade. Turn the pork chops over in the marinade to coat fully. Place the bag or container in the refrigerator and let the chops marinate. In a pinch I've put this straight in the oven and it's still yummy, ideally you should marinate for at least 4 hours, and up to overnight.

Preheat the oven to 425°F.  Line a sheet pan with aluminum foil or parchment paper.
Transfer the marinated pork to the prepared sheet pan, spacing them evenly apart. Using the leftover marinade, place the nectarine slices into the marinade and toss to coat. Arrange the nectarines around and in between the pork.
Bake until the pork is cooked through and the nectarines have softened and browned, 20 to 30 minutes, flipping pieces at the half mark.

Enjoy!

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