Ingredients

Pork:
2 pork tenderloins, each about 12 ounces, silver skin removed
1 tablespoon peanut oil
2 teaspoons Chinese five-spice powder
Kosher salt and freshly ground pepper

Cole Slaw:
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons mirin
1 lime, juiced

1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons peanut oil
1 1/2 teaspoons toasted sesame oil
1/4 head Napa cabbage, (about 1/2 pound,) thinly sliced crosswise
1/2 large head radicchio, thinly sliced, (about 2 cups)
4 scallions (white and green parts), thinly sliced
1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced
1 red apple, such as Macoun, Cortland, or Pink Lady
Kosher salt and freshly ground black pepper

Directions

Position a rack
closest to the broiler and preheat to high.

Brush the tenderloins with the oil and rub all over with the five-spice powder. Season
with salt and pepper, to taste. Lay the pork on a broiler pan and, broil turning once,
until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register
between 140 and 150 degrees F when inserted into the thickest part of the meat.) Set meat
aside for at least for 5 minutes before slicing.

Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass
measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio,
scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette. Grate the
apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to
taste, with salt and pepper.

Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with
remaining vinaigrette. Serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.