Spice Rubbed Pork Tenderloin with Asian Cole Slaw

Total Time:
30 min
15 min
15 min
  • 2 pork tenderloins, each about 12 ounces, silver skin removed
  • 1 tablespoon peanut oil
  • 2 teaspoons Chinese five spice
  • Kosher salt and freshly ground pepper
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 teaspoon soy sauce
  • 1 1/2 teaspoons mirin
  • Juice 1 lime
  • 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
  • 1. Position a rack closest to broiler and preheat to high.

  • 2. Brush tenderloins with oil and rub all over with five spice. Season with salt and pepper to taste. Lay pork on a broiler pan and, broil turning once, until golden and an instant read thermometer, inserted into the thickest part of meat registers about 150F. Set meat aside for 5 minutes before slicing about 1/3-inch thick.

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

  • 4. Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette. Serve.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 330

  • Total Fat: 13 grams

  • Saturated Fat: 3 grams

  • Total Carbohydrate: 14 grams

  • Protein: 37 grams

  • Sodium: 380 milligrams

  • Cholesterol: 110 milligrams

  • Fiber: 3 gram

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