Ingrédients pour Asian Pork Tenderloin With Spicy Asian Cole Slaw
- 2 (1 to 1 ½ pound) pork tenderloins
- 1 teaspoon Chinese five-spice powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons peanut oil
- ½ cup plum sauce
- 3 tablespoons honey
- 1 tablespoon tomato paste
- 4 tablespoons soy sauce
- ¼ cup + 1 tablespoon rice vinegar
- 3 tablespoons + ½ teaspoon fresh grated ginger
- ¼ cup pineapple juice
- 2 tablespoons chili garlic sauce (or to taste)
- 2 tablespoons fresh chives, chopped
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 8 cups shredded green cabbage
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned or shredded
- 1 tablespoon sesame oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asian Pork Tenderloin With Spicy Asian Cole Slaw? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Asian Pork Tenderloin With Spicy Asian Cole Slaw
- **For the Pork Tenderloin:**
- Preheat oven to 400°F (200°C).
- In a small bowl, combine 1 teaspoon five-spice powder, 1 teaspoon salt, and ½ teaspoon black pepper.
- Rub the spice mixture evenly over two 1-1 ½ pound pork tenderloins (or one 2-2.13 pound loin roast).
- Heat 1 tablespoon vegetable oil in an oven-safe skillet over medium-high heat.
- Sear pork on all sides for 5-8 minutes, until lightly browned.
- Transfer the skillet to the preheated oven and roast for 20-30 minutes (adjust cooking time for larger roasts; check internal temperature), or until a meat thermometer inserted into the thickest part registers 140°F (60°C).
- Remove pork from oven and let rest for 10 minutes before slicing.
- **For the Spicy Asian Coleslaw:**
- In a medium bowl, whisk together ¼ cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon sriracha (or to taste), and ½ teaspoon grated ginger.
- In a large skillet, heat 1 tablespoon vegetable oil over high heat.
- Add 8 cups shredded green cabbage, 1 medium bell pepper (any color, thinly sliced), 1 medium carrot (julienned or shredded), and 1 tablespoon grated ginger.
- Stir-fry for 1 minute, then add ½ teaspoon salt.
- Continue to stir-fry for 2 minutes, or until cabbage begins to wilt.
- Stir in the reserved sauce and cook for 1 minute, or until slightly thickened.
- To serve: Place the coleslaw on a platter. Slice the rested pork and arrange over the top of the coleslaw. Drizzle with pan juices from the pork for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
106 g
Sugar
90g
Fat
22g
Carbs
14g
