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Asian Pork Tenderloin With Spicy Asian Cole Slaw

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“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!”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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