Soy-Braised Pork Tenderloin with Star Anise and Cinnamon

I'm listening to the rain fall.

But it's not happening outside my window.

My son showed me another way, here.  

Now into its third year of a historic and severe drought, this beautiful state desperately needs water.

With over 400 commodities, California is the nation's most productive agricultural state (as well as a leading world producer) and the country’s sole producer of a dozen crops, including: almonds, artichokes, olives, raisins and walnuts. The golden state also employs a significant percentage of the country's farm workers.

With water supplies dwindling by the day and first time legislation being enacted to regulate its use, we're doing what we can to conserve and yes, even will the sweet rain.

~~~~~~

When I first came across this gorgeous looking braised pork tenderloin over at With a Glass, I assumed that it was roasted.  Although I don't make it very often, I have only ever roasted pork tenderloin and never in my dreams would I have imagined a result this favorable from a skillet.

The meat itself is rendered gorgeously tender but it's the depth of flavor that might just take your breath away.  The nuanced fragrance of the star anise is a standout in this warming autumnal dish with its range of aromatic sweet notes complemented beautifully by the cinnamon and garlic.  

Although the ingredient list is short and the recipe straightforward, the flavor is complex, bold and refreshingly unique. 

I've made this recipe a couple of times now and generally serve the pork over rice or quinoa (which sops up the juices beautifully) with some applesauce and a side of veggies.

It's a recipe that is simple enough to whip up on a weeknight and impressive enough to serve to guests or enjoy for Sunday night dinner, which is how we most recently appreciated it. There were oohs and aahs at the dinner table and not a single morsel left on anyone's plate including the mini adults.  

It's a winner in our books (thank you Sissi!) and I hope you enjoy it too.

Soy-Braised Pork Loin with Star Anise & Cinnamon

Soy-Braised Pork Tenderloin with Star Anise & Cinnamon ~ adapted from With a Glass

• 1 pork tenderloin (2.5 pound range), cut into chunky pieces
• 10 Tbsp low-sodium soy sauce* (or tamari for gluten free version)
• 1 Tbsp honey
• 1 cinnamon stick, broken in half
• 4 star anise
• 8-12 garlic cloves, peeled but left whole
• 2 Tbsp coarse sugar, brown sugar works well
• 1 cup water
• For the corn starch slurry: 1 heaping Tbsp corn starch and 4 Tbsp water

  
  

Serves 6

Nutrition & Cooking Notes:

1. *Most authentic versions of soy-braised pork tenderloin (Chinese in origin) call for dark soy sauce.  Since I have been unsuccessful at finding one that does not contain artificial colorants, MSG and sulphites (quite a load for those of us who are migraine sensitive), I opted for regular soy sauce.  While I'm sure there are passionate feelings/attachments to dark soy sauce and its relevance in this recipe, I can assure you, I did not feel cheated ;-).
2. I recommend trying this recipe in its current form before adding other aromatics such as ginger, sesame oil, etc.  I normally encourage variation, departure and experimentation but you may find that this recipe already has plenty going on and more layers may detract rather than add.
3. The reasons I love this recipe so much are the same reasons I would not be able to eat it on a regular basis (and it has nothing to do with the pork!) -- the intense, distinctive flavors of the sauce strike just the right note of surprise and delight on occasion.

Directions:  

1. Whisk together 6 Tbsp soy sauce and 1 Tbsp honey in a shallow dish large enough to accommodate pork.
2. Marinade pork pieces in the soy mixture for at least 20 minutes (or overnight). 
3. In a large skillet or wok, sauté garlic cloves in some olive oil over medium heat until the garlic takes on a golden color.  
4. Add the two pieces of cinnamon and the star anise to the skillet and sauté together with garlic for another minute.
5. Add the marinated pork pieces to the skillet alongside the garlic, cinnamon and star anise, allowing them to brown slightly.
6. Meanwhile, in a small bowl, whisk together 2 Tbsp coarse sugar with remaining 4 Tbsp soy sauce.
7. Pour the whisked soy mixture into the skillet along with the water (1 cup) and allow the dish to simmer uncovered for about 1 hour (or more) until the pork has cooked through and the sauce has reduced and darkened somewhat.
8. Prepare the corn starch slurry by whisking together the corn starch (1 heaping Tbsp) and water (4 Tbsp).  
9. Add the corn starch slurry to the skillet mixing well to incorporate into the soy mixture and allowing the sauce to boil gently just until the sauce has thickened (this should only take a minute or less). 
10. Remove skillet from heat and plate the pork and garlic pieces over grain or vegetable of choice (leaving the cinnamon stick and anise behind) but not their amazing flavor!

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