Honey Five-Spice Roast Pork with Smashed Cucumbers

By Sprig Originals ✓ · cooked up in Sprig

Pork tenderloin marinated in coconut aminos, ginger and five-spice, then roasted hot and lacquered with a honey glaze until the edges caramelize like classic barbecue pork. A cold, garlicky smashed cucumber salad cuts the sweetness. No soy, no sugar, no wok required.

Ingredients

• 2 lb pork tenderloin (2 tenderloins, silverskin trimmed)
• 1/3 cup coconut aminos
• 3 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp avocado oil
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 1/2 tsp Chinese five-spice powder
• 1 tsp fine sea salt
• 1/2 tsp ground white pepper

• 1 1/2 lb Persian or English cucumbers
• 1 tsp fine sea salt
• 2 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 1 tbsp coconut aminos
• 2 tsp toasted sesame oil
• 1 tsp honey
• 1/2 tsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds

• 3 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves

Instructions

1. Whisk the coconut aminos, honey, apple cider vinegar, sesame oil, avocado oil, grated garlic, ginger, five-spice, 1 tsp sea salt and white pepper in a bowl until the honey dissolves. Pour into a zip-top bag or shallow dish, add the pork tenderloins, and turn to coat. Marinate in the refrigerator at least 1 hour and up to 12, turning once.
2. Pull the pork from the fridge 20 minutes before roasting. Heat the oven to 425°F and line a rimmed sheet pan with foil; set a wire rack on top and brush the rack lightly with avocado oil.
3. Pour the marinade into a small saucepan and set the tenderloins on the rack. Bring the marinade to a boil over medium-high heat, then simmer 5 to 7 minutes until it reduces to a glossy, syrupy glaze that coats a spoon. Remove from heat.
4. Roast the pork for 12 minutes. Brush generously with the reduced glaze, rotate the pan, and roast 8 to 12 minutes more, brushing once more at the halfway point, until an instant-read thermometer in the thickest part reads 140°F.
5. Switch the oven to broil and broil 2 to 3 minutes, watching closely, until the glaze bubbles and the edges char in spots. Transfer to a cutting board, brush with any remaining glaze, and rest 10 minutes (carryover brings it to about 145°F).
6. While the pork roasts, make the cucumbers: trim the ends, lay the cucumbers on a cutting board, and smash each with the flat side of a heavy knife or the bottom of a skillet until they split. Tear or cut into rough 1 1/2-inch pieces, toss with 1 tsp salt in a colander, and drain 15 minutes.
7. Shake the cucumbers dry and transfer to a bowl. Add the minced garlic, apple cider vinegar, coconut aminos, sesame oil, honey and red pepper flakes; toss well and let sit 5 minutes. Sprinkle with sesame seeds just before serving.
8. Slice the rested pork on a sharp diagonal into 1/2-inch pieces, spoon over any board juices, and scatter with scallions and cilantro. Serve with the cold smashed cucumbers alongside.

Chef's tips

Nutrition (per serving, estimated)

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