Spice Rubbed Pork Tenderloin with Asian Cole Slaw

Name: Spice Rubbed Pork Tenderloin with Asian Cole Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Position a rack closest to broiler and preheat to high.
3
2.
4
Brush tenderloins with oil and rub all over with five spice.
5
Season with salt and pepper to taste.
6
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 150F.
7
Set meat aside for 5 minutes before slicing about 1/3-inch thick.
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3.
9
Whisk vinegar with soy sauce, mirin, lime juice, and ginger in a medium bowl.
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Gradually whisk in peanut and sesame oils.
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Toss cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup vinaigrette.
12
Grate apple (with skin but not seeds) directly into slaw, and toss again.
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Season, to taste, with salt and pepper.
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4.
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Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette.
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Serve.
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Calories: 330
18
Total Fat: 13 grams
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Saturated Fat: 3 grams
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Total Carbohydrate: 14 grams
21
Protein: 37 grams
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Sodium: 380 milligrams
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Cholesterol: 110 milligrams
24
Fiber: 3 gram

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Spice Rubbed Pork Tenderloin with Asian Cole Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!