Spice Rubbed Pork Tenderloin with Asian Cole Slaw

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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