** use recipe for Chinese Spice Mix instead of generic five-spice 1. Carefully cut small slits all over pork to ensure marinade penetrates meat. In medium bowl, whisk together garlic, soya sauce, hoisin sauce, honey, mirin, sesame oil and Chinese Spice Mix. Add pork to marinade and rub all over to coat well. Cover and refrigerate for 24-48 hours, turning pork a few times as it marinates. 2. Preheat oven to 375F. 3. Remove pork from marinade, wiping off any excess. Reserve marinade. Heat frying pan over high heat. Add canola oil and swirl to coat pan. Add pork and sear until golden brown on all sides, about 2 minutes. Remove pork to rack set in shallow roasting pan. Roast pork in top third of oven for 15-30 minutes or until meat thermometer registers 140F when inserted in centre of tenderloin. 4. In small saucepan, combine reserved marinade and chicken broth. Bring to boil over medium-high heat. Reduce heat and simmer gently until mixture is reduced to a syrupy consistency 6-8 minutes. Strain if necessary. 5. To serve, slice pork thinly and drizzle with glace.
** Use this spice mix to perk up sauteed vegetables, stir into low-fat yogurt or mayonnaise to use as a veggie dip, or add to ground beef or chicken when making hamburgers. 1. In dry frying pan over low heat, toast first six ingredients, stirring frequently for 5 minutes or until spices are fragrant and starting to pop. Be careful not to burn. Stir in ginger, cinnamon and turmeric. Transfer to spice grinder and grind finely. Makes about 2 Tbsp. * Store in airtight container up to 3 months.