Asian Pork Tenderloin With Spicy Asian Cole Slaw - cooking recipe

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
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

Preparation

FOR THE TENDERLOIN:
Preheat oven to 400*F.
Combine Five-Spice, salt and pepper, and rub over tenderloins.
Heat oil in oven-proof saute pan over medium-high; sear pork on all sides, 5-8 minutes.
Transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*F.
Remove pork from pan and let rest for 10 minutes before slicing.
FOR THE SLAW:
Whisk first 6 ingredients together in a bowl and set aside.
In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
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.).
Continue to saute for 2 minutes or until cabbage begins to wilt.
Stir in reserved sauce and cook 1 minute until slightly thickened.
Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.