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Asian Pork Tenderloin With Spicy Asian Cole Slaw

  • 65minutes
  • 542calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, E
MineralsCopper, Natrium, Fluorine, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (1 -1 1/2 lb) pork tenderloin, trimmed of all silverskin and excess fat

  2. 2 tablespoons Chinese five spice powder

  3. 1 tablespoon kosher salt

  4. 1 tablespoon ground black pepper

  5. 2 tablespoons peanut oil

  6. 1/3 cup chinese plum sauce

  7. 2 tablespoons honey

  8. 1 tablespoon tomato paste

  9. 1 tablespoon soy sauce

  10. 1 tablespoon rice vinegar

  11. 1 tablespoon fresh ginger , minced

  12. 1 tablespoon pineapple juice

  13. 1 teaspoon chili-garlic sauce

  14. fresh chives (for garnish)

  15. 2 tablespoons pineapple juice

  16. 2 tablespoons rice vinegar

  17. 2 tablespoons sugar

  18. 1 tablespoon chili-garlic sauce

  19. 1 tablespoon chinese plum sauce

  20. 1 teaspoon cornstarch

  21. 6 cups green cabbage , cubed

  22. 1 cup red bell pepper , julienned

  23. 2/3 cup carrot , julienned

  24. 2 tablespoons fresh ginger , minced

  25. 1 tablespoon peanut oil

  26. 1/2 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. FOR THE TENDERLOIN:.

  2. Preheat oven to 400*F.

  3. Combine Five-Spice, salt and pepper, and rub over tenderloins.

  4. Heat oil in oven-proof saute pan over medium-high; sear pork on all sides, 5-8 minutes.

  5. Transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*F.

  6. Remove pork from pan and let rest for 10 minutes before slicing.

  7. FOR THE SLAW:.

  8. Whisk first 6 ingredients together in a bowl and set aside.

  9. In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.

  10. After 1 minute, add salt. (The salt flavors the vegetables, but also draws moisture from the cabbage, helping it to wilt faster. This was quite fast and dramatic.).

  11. Continue to saute for 2 minutes or until cabbage begins to wilt.

  12. Stir in reserved sauce and cook 1 minute until slightly thickened.

  13. Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.

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