Asian Pork Tenderloin With Spicy Asian Cole Slaw

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!!

Steps

For the tenderloin:.

Preheat oven to 400f.

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 140f.

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.

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.

Ingredients

pork tenderloin, chinese five spice powder, kosher salt, ground black pepper, peanut oil, plum sauce, honey, tomato paste, soy sauce, rice vinegar, fresh ginger, pineapple juice, chili-garlic sauce, fresh chives, sugar, cornstarch, green cabbage, red bell pepper, carrot