Spice Rubbed Pork Tenderloin with Asian Cole Slaw

Total Time:
35 min
20 min
5 min
10 min

4 servings

  • 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
  • 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.

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