Spice Rubbed Pork Tenderloin with Asian Cole Slaw

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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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. 1. Position a rack closest to broiler and preheat to high. 
  2. 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 150 degrees F. Set meat aside for 5 minutes before slicing about 1/3-inch thick. 
  3. 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. 4. Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette. Serve. 
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