Spice Rubbed Pork Tenderloin With Asian Cole Slaw
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 tsps
Peanut Oil2 tsps
Chinese Five Spice1.5 tbsps
Rice Vinegar1.5 tsp
Soy Sauce1.5 tsps
Mirin1.5 tsps
Ginger (finely grated peeled fresh)1.5 tsps
Toasted Sesame Oil1 head
Napa Cabbage (about 1/2)1
OrangeDirections:
1
Position a rack closest to broiler and preheat to high
2
Brush tenderloins with oil and rub all over with five spice
3
Season with salt and pepper to taste
4
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
5
Set meat aside for 5 minutes before slicing about 1/3-inch thick
6
Whisk vinegar with soy sauce, mirin, lime juice, and ginger in a medium bowl
7
Gradually whisk in peanut and sesame oils
8
Toss cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup vinaigrette
9
Grate apple (with skin but not seeds) directly into slaw, and toss again
10
Season, to taste, with salt and pepper
11
Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette
12
Serve