I added the rum on a whim after I opened the packet of 5 spice and noticed the wonderful citrusy undertones to this very fragrant mixture.
This braised pork tenderloin dish was easy to make and really delicious. I served it with steamed broccoli and a bit of rice.
1/4 cup low sodium tamari or soy sauce
2 tbsp rum, rice wine or water
2 tbsp water
1 tsp fresh ginger, minced
1 tsp honey
1 pinch red pepper flakes
2 tsp sesame oil
1 large clove garlic, minced or pressed
1 1/2 tsp 5 spice mix
1 1/2 lbs pork tenderloin
Combine the soy sauce, rum, water, ginger, honey and red pepper flakes in a small bowl or measuring cup. Set aside.
Combine the sesame oil with garlic and brush the entire piece of pork with it. Sprinkle the 5 spice powder evenly over the tenderloin and let it rest for about 30 minutes.
Heat a non-stick skillet with a tight fitting lid over a high flame. Add a small amount of sesame oil to the skillet and add the meat. Fry the pork tenderloin, turning it once, for about 1-2 minutes each side. Reduce the flame to medium-low.
Pour the sauce mixture into the skillet and cover with lid. Braise the meat for about 10-12 minutes, then turn the tenderloin over. Cover and braise for another 8-10 minutes, then begin checking the temperature. (Add a small amount of water if the liquid evaporates too quickly [The final sauce should be syrupy.]) Insert an instant read thermometer into the thickest part of the tenderloin. The internal temperature should read about 144°F-145°F when ready. Don't allow the temperature to climb higher than that as it will increase a degree or two while it rests.
Remove the tenderloin and place onto a cutting board. Let it rest for about 5 minutes, then cut into slices. Arrange the pork onto a serving platter. Spoon the braising sauce over the meat.