Five Spice-Glazed Pork Tenderloin with Garlicky Greens

Cooking Instructions

1. Heat oven to 400°F. Pat pork dry with paper towels. Coat with 1 tablespoon vegetable oil, then rub all over with 1 teaspoon of the five spice and 1 teaspoon salt. In a small bowl, whisk soy sauce, honey, rice wine vinegar, grated ginger, half the grated garlic, and the remaining ¼ teaspoon five spice until combined.
2. Heat 1 tablespoon oil in a large heat-proof skillet over medium-high heat. Add the pork, searing until browned all over and turning a couple times, 4 to 6 minutes total. Transfer the skillet with the pork to the oven. Roast until the internal temperature reaches 140°F on an instant-read thermometer, 15 to 18 minutes. (The temperature will increase to 145°F as it rests.)
3. Meanwhile, cook the spinach. In a large pot, heat the remaining 1 tablespoon oil over medium-high heat. Add the spinach, cover, and cook for 1 minute. Uncover, stir in the remaining half of the grated garlic and ½ teaspoon salt. Cook, stirring, until wilted, 1 to 2 minutes. Turn off the heat and cover.
4. When the pork has finished roasting, carefully remove the skillet from the oven to the stovetop. Transfer the pork to a plate or baking sheet to rest. After 5 minutes, place the now-empty skillet over medium heat (be mindful of the hot handle) and pour in the soy-honey mixture. Bring to a simmer and cook until the glaze is thick enough to coat the back of a spoon, 1 to 2 minutes. Turn off the heat and remove from the burner.
5. Slice the pork into ⅓-inch-thick slices and arrange on a platter over rice. Pour the glaze evenly over the pork. Serve spinach alongside. Sprinkle with crushed peppercorns, if desired.