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Asian Pork Tenderloin With Spicy Asian Cole Slaw
Time: 1 hrs 5 mins
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)
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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