Asian Pork Tenderloin With Spicy Asian Cole Slaw

Submitted by Chef PotPie

"I just saw this in Cuisine at Home magazine that I subscribe to, and it looked so good I just had to try it, and it was wonderful! Family loved it, even the picky daughter said she liked the cabbage. Now there's a good vote! The recipe calls for 2- 1 to 1 1/2 pound tenderloins...I used a 2.13 pound loin roast, (in one piece), and only adjusted the cooking time by 10 minutes. I wanted a starch to go with this meal, so I cooked up a package of Tap Ramen with the water and flavor packet, then let the water absorb into the noodles. This was a great meal! ( 12/15/19 - NOTE: Recipe edited to correct previous omission of sauce instructions.)"

 

• Ready In: 1hr 5mins
• Ingredients: 26
• Serves: 4

ingredients

• FOR THE PORK LOIN

• 2 (1 -1 1/2 lb) pork tenderloin, trimmed of all silverskin and excess fat
• 2 tablespoons Chinese five spice powder
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 2 tablespoons peanut oil

• FOR THE SAUCE

• 1⁄3 cup chinese plum sauce
• 2 tablespoons honey
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 1 tablespoon pineapple juice
• 1 teaspoon chili-garlic sauce
• fresh chives (for garnish)

• FOR SLAW

• 2 tablespoons pineapple juice
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon chili-garlic sauce
• 1 tablespoon chinese plum sauce
• 1 teaspoon cornstarch
• 6 cups green cabbage, cubed
• 1 cup red bell pepper, julienned
• 2⁄3 cup carrot, julienned
• 2 tablespoons fresh ginger, minced
• 1 tablespoon peanut oil
• 1⁄2 teaspoon kosher salt

directions

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 SAUCE:

8. In same pan, whisk together the next 8 ingredients, (plum sauce through chili-garlic sauce), and cook while meat is resting.

9. FOR THE SLAW:

10. Whisk first 6 ingredients together in a bowl and set aside.
11. In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
12. 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.).
13. Continue to saute for 2 minutes or until cabbage begins to wilt.
14. Stir in reserved sauce and cook 1 minute until slightly thickened.
15. Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.

Reviews

[DailyInspiration]

This pork tenderloin was delicious as expected. I did get a little confused with the ingredients/instructions as the recipe didn't list how to prepare the sauce. I combined them and cooked them on the stovetop to allow the flavors to meld. The one change I made was to serve the slaw on the side and not heat it. I just allowed it to sit at room temperature to allow the cabbage to soften up with the dressing on it. Hope I didn't stray too far from the recipe, but it was absolutely delish and it's a dish I will make again for sure.

 

[misty6786]

Not my favorite flavor combo, a too spicy and a tad sweet.

 

[linda]

My husband and I love this easy, spicy recipe that is moist and a perfect buffet dish.