Tomorrow is President’s Day and I can’t help but think about President Hoover and his prosperity promise to provide a chicken in every pot. Thanks Mr. President but if you don’t mind, I’d prefer a pork loin. They’re versatile, easy and make an impressive presentation. And, because you can pair them with so many different flavors — sweet, savory or spicy — it’s hard to ever be board with them. I thought I had a good pork loin repertoire — barbecued with a sweet red sauce, smoked with a balsamic fig sauce, grilled after marinating in Italian flavors and oven roasted glazed with chutney — but I’m always open to new flavors and ideas. Enter Spice Islands and a man obsessed with food, Matt Armendariz, to introduced five new flavors to me and my pork loin.
Now, in addition to his blog, Matt is working with the Spice Islands Flavor Explorer Blog “exploring the unique flavors of Spice Islands.” I think that means developing new spicy recipes like this recipe for Chinese Five Spice Pork Tenderloin with a Triple Spiced Persimmon Chutney.
Chinese Five Spice is a combination of the five flavors that make up Chinese cooking: sweet, sour, bitter, pungent and salty. Spice Islands’ blend is cinnamon, anise, cloves, fennel and black pepper. All afternoon my house has smelled like Christmas — the sweet smell of cinnamon and cloves mixed in with the lemon and orange from the accompanying Triple Spices Persimmon Chutney. Mouth-watering.
Matt, I’m not sure what’s on your plate after you finished with Spice Islands but if you ever aspire to higher office promise me a pork loin and you’ll have my vote!
You can find Matt’s recipe on The Spice Island Flavor Island blog.
Persimmons are only available for a limited time each year. You may be able to find them at your grocery store or in an Asian market. If you can’t find them I’d suggest substituting firm pears.
P.S. Thanks to Spice Islands for providing me the spices and seasoning for this recipe.