Recipe courtesy of Food Network Kitchen

Spice Rubbed Pork Tenderloin with Asian Cole Slaw

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Rubbing pork tenderloin with Chinese five-spice powder before broiling infuses it with rich complex flavor. A quick slaw of cabbage, radicchio, scallions, bell pepper and apple tossed in a soy and ginger vinaigrette makes for the perfect crunchy and colorful partner.
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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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Ingredients

Directions

  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 150 degrees F. 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.