Spice Rubbed Pork Tenderloin with Asian Cole Slaw

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe



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


  1. Position a rack closest to the broiler and preheat to high.
  2. 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.
  3. 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.
  4. Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with remaining vinaigrette. Serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Spice-Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin and Mexican Quinoa

Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce

Spice Rubbed Pork Tenderloin with Asian Cole Slaw

Spice-Rubbed Pork Tenderloin with Ancho Chile Mustard Sauce

Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate

Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy