The Recipes

Asian-spiced Pork Tenderloin

I did not know until I was an adult how lovely pork can be.  In the same way that I shunned chicken until I started to understand how to cook it, I had no idea how wonderful and juicy pork is.  And, who knew there were so many parts of the pig to discover!

Asian-spiced Pork Tenderloin with Sweet-n-Sour slaw


- One pork tenderloin, trimmed of any silver skin (either cut in half, or prepare to take leftovers to an appreciative co-worker)
- Chinese Five Spice
- 1/2 head purple cabbage, thinly sliced
- 1 apple, grated on the large side of a box grater
- 3 T. Rice Vinegar
- 6 T. Soy sauce, separated
- 2 T. ponzu
- 1 tsp. honey
- 1/2 in. piece of fresh ginger, grated
- 1 garlic clove, grated or turned into paste
- Small drizzle of sesame oil
- Peanut oil
- Salt
- Pepper
- Handful cilantro, chopped for garnish

Preheat the oven to 400 degrees.

Prepare the slaw, mixing together the cabbage, apple, vinegar,  3 T. soy sauce, ginger and garlic, seasoning with a pinch of salt and pepper.  Set aside.

Trim the tenderloin of any silver skin.  Pat dry, and season with salt and pepper.  Coat entire pork tenderloin thoroughly with Chinese Five Spice.  Heat both oils in a large, oven-proof skillet.  Add the tenderloin, searing on each side until you see a brown crust.  Transfer the pan to the preheated oven for 17-20 minutes; a meat thermometer should read 140-150 degrees.  Let tenderloin rest for 5-10 minutes before slicing.

Meanwhile, whisk together the remaining soy sauce, ponzu and drizzle of honey.  Plate the slaw; slice the tenderloin and arrange the pieces over the slaw.  Drizzle the sauce over the tenderloin and garnish with the cilantro.