Pan-Roasted 5-Spice Pork Loin

Place the roast on its side and split in half lengthwise with a sharp knife.

Make shallow slashes in a diamond pattern on both sides of each piece.

Transfer halves to a flat dish.

Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl.

Pour sauce over the meat; turn each piece over several times to thoroughly coat.

Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.) Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil.

Brown meat on each side, 4 to 5 minutes per side.

An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Transfer to a plate to rest at least 5 minutes before slicing.