Spice Rubbed Pork Tenderloin with Asian Cole Slaw
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 329 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Protein
- 38 grams
- Total: 35 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 10 min
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.