Spicy Asian-Style Pork

Spicy Asian-Style Pork

POINTS® Value: 3 Servings:  12 Level of Difficulty:  Difficult
We used five spice powder (a mixture of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns) to give this succulent roasted pork dish a little heat.
	1350 g lean pork loin
	2 1/2 teaspoon sesame oil
	1 tablespoon Chinese five spice powder
	2 clove garlic, minced
	2 tablespoon marmalade, orange
	1 portion stock cube, chicken, make up to 80ml with hot water
	1 tablespoon soy sauce
	2 level teaspoon marmalade
	600 g sugar snap peas, steamed
	4 teaspoon fat-free salad dressing

·         Preheat oven to Gas Mark 8/230º/450ºF.

·         In a small bowl, combine five spice powder, 2 teaspoons of olive oil and garlic; coat pork with mixture. Place pork in a roasting pan. Cook 10 minutes; reduce temperature to Gas Mark 4/180ºC/325ºF and cook until internal temperature is 145ºF, about 1 hour and 15 minutes. Remove from oven.

·         Increase oven temperature to grill. Coat pork with 2 tablespoons of marmalade. Cook until glaze begins to brown, about 4 minutes. Remove to cutting board and cover with foil. Allow to stand 10 minutes before slicing.

·         Place same pan over medium-high heat. Add stock, soy sauce, dressing, remaining 2 teaspoons of marmalade and remaining 1/2 teaspoon of sesame oil. Scrape up remaining food bits on bottom of pan. Stir to combine; heat through, about 2 minutes. Serve over pork.