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Noble House Five-Spiced Pork Tenderloin

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“Close to the dish served at a local Chinese restaurant near my hometown.”
1hr 25mins

Ingredients Nutrition

  • 2 (1 1/4 lb) pork tenderloin, trimmed
  • 2 tablespoons vegetable oil
  • 2 tablespoons five-spice powder
  • 2 tablespoons kosher salt
  • 12 sweet onion, thinly sliced
  • 5 fresh figs, stemmed and quartered
  • 4 plums, pitted and cut into 1/4 inch thick slices
  • 1 cup light red wine (such as Sangiovese or Beaujolais nouveau)
  • 2 tablespoons shaoxing wine
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh tarragon leaves, chopped


  1. In a large pan, put pork and rub 1 tbsp oil all over tenderloins, Sprinkle five-spice powder and kosher salt on both sides all over. Cover pan and chill minimum 1 hour and up to overnight.
  2. When ready to make dish, heat a large frying pan with the remaining oil. Add the onions and cook for 4 minutes.
  3. Add the figs, plums, wine and sugar. Bring all to a boil and then allow to reduce by half (2 minutes). Remove pan from heat and stir in butter and tarragon. Season to taste, cover and set aside.
  4. Heat oven to 425°F.
  5. In a lightly oiled frying pan, sear pork over medium-high heat 3 minutes in each side, until browned. Add to a lightly oiled roasting pan and cook in heated oven for 20 minutes. Use a meat thermometer to make sure meat is at least 155F inside.
  6. Remove to a cutting board and rest meat for 10 minutes. Carve into thin slices and serve with fig/plum sauce.

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