Asian 5 Spice Barbecued Pork Tenderloins with Mango Citrus Salsa and Scallion Frankie Wraps
This recipe creates Asian-inspired pork tenderloins rubbed with 5 spice, roasted, and basted with a hoisin glaze. It is served with a vibrant mango citrus salsa and wrapped in thin scallion egg crepes, offering a delightful balance of sweet, savory, and fresh flavors.
Equipment
- 1 Roasting Pan or Baking Dish
- 1 Nonstick Skillet For making the Frankie wraps
- 1 Mixing Bowls For salsa and egg mixture
- 1 Sharp Knife and Cutting Board For prepping ingredients and slicing pork
Ingredients
Main
- 2 to 2 1/2 pounds pork tenderloins trimmed of fat
- Steak seasoning blend or salt and freshly ground black pepper
- 1/4 cup dark brown sugar
- 1 1/2 teaspoons Chinese 5 spice powder found in spice section or Asian foods section
- 1 tablespoon vegetable oil
- 1/3 cup Hoisin prepared Chinese barbecue sauce
- 1 navel orange zested and juiced
- 1 teaspoon dark sesame oil
- 2 teaspoons toasted sesame seeds for garnish
- 2 tablespoons chopped cilantro or chives for garnish
- 2 ripe mangoes peeled and pitted, diced
- 1 red bell pepper seeded and chopped
- 1 jalapeno seeded and chopped
- 1/2 red onion chopped
- 1 ripe lime juiced
- 20 leaves basil shredded
- Coarse salt
- 3 eggs beaten
- 1/4 cup water eyeball it
- 2 scallions thinly sliced
- Vegetable oil 1 teaspoon per wrap
- 10 flour tortillas 8 inches
Instructions
- Preheat oven to 450 degrees F.
- Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
- Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
- To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
- To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.
Notes
Ensure pork tenderloin is trimmed well for even cooking. The 5 spice rub combined with the hoisin glaze creates a classic char siu flavor profile. For best results, baste the pork frequently during the last 15 minutes to build layers of flavor and a glossy finish. Don't overcook the pork; aim for an internal temperature of 145°F (63°C) for juicy results. The mango salsa adds a crucial bright, acidic counterpoint to the rich pork. Make the Frankie wraps thin like crepes; they are meant to be pliable for wrapping. Keep wraps warm under foil to prevent drying out before assembly.