Chinese five-spice powder is a mixture of ground cinnamon, cloves, fennel, anise, and peppercorns.
Oxmoor House JANUARY 2002
Preheat oven to 400°.
Combine first 3 ingredients in a small bowl.
Make a slit lengthwise through center of pork, using a long, thin knife. Press fruit mixture into pork. Pat pork firmly to evenly distribute fruit mixture.
Combine brown sugar and next 5 ingredients in a small bowl. Rub spice mixture thoroughly on pork. Place pork in a 13 x 9-inch baking dish coated with cooking spray. Insert meat thermometer into the thickest part of pork. Bake at 400° for 35 to 40 minutes or until a meat thermometer registers 160°. Remove from oven, and let stand 5 minutes before slicing. Thinly slice pork into 12 pieces.
Combine orange juice, fruit spread, and brown sugar in a small nonstick skillet. Bring to a boil, and cook 2 to 3 minutes, stirring often. Add mustard and salt, stirring with a whisk. Combine water and cornstarch, stirring with a whisk to dissolve. Stir cornstarch mixture into sauce.
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