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pork tenderloins peanut oil kosher salt rice vinegar soy sauce mirin lime ginger peanut oil sesame oil cabbage head radicchio scallions orange red apple kosher salt
Viewed: 51 - Published at: 5 years agoIngredients
- 2 pork tenderloins, each about 12 ounces, silver skin removed
- 1 tablespoon peanut oil
- 2 teaspoons Chinese five-spice powder
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons rice vinegar
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons mirin
- 1 lime, juiced
- 1 1/2 teaspoons finely grated peeled fresh ginger
- 1 1/2 teaspoons peanut oil
- 1 1/2 teaspoons toasted sesame oil
- 1/4 head Napa cabbage, (about 1/2 pound,) thinly sliced crosswise
- 1/2 large head radicchio, thinly sliced, (about 2 cups)
- 4 scallions (white and green parts), thinly sliced
- 1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced
- 1 red apple, such as Macoun, Cortland, or Pink Lady
- Kosher salt and freshly ground black pepper
Method
- Position a rack closest to the broiler and preheat to high.
- Brush the tenderloins with the oil and rub all over with the five-spice powder.
- Season with salt and pepper, to taste.
- Lay the pork on a broiler pan and, broil turning once, until golden, about 5 to 7 minutes per side.
- (An instant-read thermometer should register between 140 and 150 degrees F when inserted into the thickest part of the meat.)
- Set meat aside for at least for 5 minutes before slicing.
- Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup.
- Gradually whisk in the peanut and sesame oils.
- Toss the cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette.
- Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again.
- Season, to taste, with salt and pepper.
- Slice the pork and divide among 4 plates.
- Garnish with some of the slaw and drizzle with remaining vinaigrette.
- Serve.
