A delightful Thai-inspired pork dish with a flavorful glaze, perfect for a family dinner.
Pat the pork loin dry and set aside.
Drying the pork helps the marinade adhere better.
In a blender, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, and five-spice powder. Blend until smooth.
Blending the marinade ensures a uniform mixture.
Place the pork loin in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.
Marinating overnight enhances the flavor.
Preheat your oven to 450°F (230°C).
Ensure the oven is fully preheated for even cooking.
Line a baking dish with foil and place a rack inside. Place the pork loin on the rack and roast for 15 minutes.
Using a rack allows heat to circulate around the pork.
Reduce the oven temperature to 350°F (175°C) and continue roasting, basting occasionally with the marinade, until the pork reaches an internal temperature of 160°F (70°C).
Basting keeps the pork moist and flavorful.
Remove the pork from the oven and let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute.
Slice the pork into thin medallions and serve with steamed jasmine rice, garnished with fresh cilantro leaves.
Garnishing with fresh herbs adds a burst of color and flavor.
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