Asian Pork Tenderloin With Spicy Asian Cole Slaw |
|
 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
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! Ingredients:
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) |
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 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.
|
|