Recipe

Chinese Five Spice Pork Tenderloin

A quick skillet-to-oven pork tenderloin with Chinese five spice and a sticky soy-honey glaze, plus deeply browned edges and a juicy, flavorful center.

By Matt Campbell

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4.8

Sliced Chinese five spice pork tenderloin on a white platter with a glossy soy-honey glaze, scallions sprinkled on top, and a small bowl of extra sauce on a warm kitchen table

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Chinese five spice is one of those magic pantry jars that can make a plain Tuesday dinner taste like you planned it. It is warm, slightly sweet, and a little mysterious in a way that makes you take a second bite just to confirm what you are tasting. In this recipe, we lean into that vibe with pork tenderloin, a quick sear for deeply browned edges, and a sticky soy-honey glaze that hangs on in the best way.

If you have ever bought five spice for one ambitious project and then let it sit in the cabinet like a forgotten band tee, this is your sign. This is the kind of low-drama, high-reward dinner that keeps that jar in regular rotation.

Small bowls on a kitchen counter holding Chinese five spice powder, soy sauce, honey, garlic, ginger, and rice vinegar, ready for cooking

Why It Works

Big flavor, small ingredient list: Five spice does a ton of work, so you are not juggling a dozen seasonings.
Deep browning plus juicy center: A fast sear builds color and flavor, then the oven finishes it gently.
A glaze that actually sticks: A quick simmer turns soy, honey, and vinegar into a glossy sauce that coats every slice.
Weeknight flexible: Works with pork tenderloin, chicken thighs, or tofu if you want to riff.

Pairs Well With

Storage Tips

Refrigerate: Store sliced pork and glaze in an airtight container for up to 4 days (best quality in the first 2 to 3). Keep any extra sauce separate if you can so the pork does not get too soft.

Reheat: Warm gently in a skillet with a splash of water to loosen the glaze, or microwave in short bursts at 50 to 70% power so the pork stays tender.

Freeze: Freeze sliced pork with a little glaze for up to 2 months for best quality. Thaw overnight in the fridge, then reheat gently.

Leftover move: Chop the pork and toss it into fried rice or noodle bowls with cucumbers and a drizzle of the warmed glaze.

Common Questions

What is Chinese five spice made of?

Most blends include star anise, fennel, cinnamon (or cassia), Sichuan peppercorn, and cloves. Some brands swap in ginger, white pepper, or orange peel. They all land in the same warm, aromatic neighborhood.

Is Chinese five spice spicy?

Not in a chili-heat way. It is more warming and tingly if Sichuan peppercorn is present. Think cozy spice, not hot spice.

What does Chinese five spice taste like?

Sweet-warm from cinnamon, licorice-like from star anise, slightly herbal from fennel, and clove-y depth. It can read a little sweet, which is why salty soy and bright vinegar are perfect balance partners.

Can I use five spice as a dry rub?

Yes, but go easy. It is potent, and it varies by brand. If you are new to your jar, start with 1 teaspoon, taste your glaze, and adjust next time.

Why did my five spice taste bitter?

Usually one of two things: you used too much, or it got toasted too hard. Keep it at a moderate heat and pair it with sweetness and acid, like we do with honey and rice vinegar.

What can I substitute for Chinese five spice?

It is hard to perfectly replace, but you can get close with a mix of cinnamon + ground anise (or fennel) + pinch of cloves, plus cracked black pepper. It will not have the same depth, but it will still taste great.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven-safe skillet (10 to 12 inch) or cast iron pan
Tongs
Small saucepan (for glaze)
Instant-read thermometer (strongly recommended)
Cutting board and sharp knife

I bought my first jar of Chinese five spice thinking I was about to become the kind of person who makes homemade char siu on a random Wednesday. Reality check. But I kept reaching for it when dinner needed a quick personality upgrade. This pork tenderloin is my favorite way to use it because it hits all my non-negotiables: deeply browned edges, juicy slices, and a sauce that makes rice feel like the best decision you made all day. Also, it makes your kitchen smell like you know what you are doing, which is half the battle.