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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1-pound boneless pork loin roast
Kosher salt
1 tablespoon plus 1/2 teaspoon Chinese five-spice powder, divided
1 tablespoon vegetable oil
5 ounces mixed mushrooms such as button, oyster, or hen of the woods
2 tablespoons mayonnaise
1 tablespoon water
2 teaspoons rice vinegar
Up to 1 tablespoon sriracha (to taste)
1 quart shredded green or napa cabbage (about 1 small)
4 green onions, finely sliced
1 cup (about 1 bunch) roughly chopped fresh cilantro
Freshly ground black pepper
1/2 cup salted roasted peanuts, roughly chopped
Arrange the oven rack in the center of the oven, and preheat the oven to 425 degrees F. Season the pork with salt, and coat in 1 tablespoon five-spice powder. Preheat oil in a heavy stainless steel skillet over medium-high heat until shimmering. Add pork and cook until first side is well-colored, about 4 minutes. Flip pork.
Add mushrooms and remaining 1/2 teaspoon spice powder to skillet and stir to coat mushrooms in oil and spices. Transfer the pan with the pork and mushrooms to the oven and roast until the pork registers 145°F on an instant read thermometer, 15 to 20 minutes. Transfer to a platter and allow to rest for 10 minutes.
3Meanwhile, in a large bowl, whisk together the mayonnaise, water, rice vinegar, and sriracha. Add cabbage, green onion, and cilantro. Toss to coat and season with salt and pepper.
Slice the pork into thick rounds. To serve, place a mound of the slaw on a plate, and top with the sliced pork. Scatter the mushrooms on top, and crown with chopped peanuts.
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FIVE SPICE PORK WITH ASIAN SLAW
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1-pound boneless pork loin roast
Kosher salt
1 tablespoon plus 1/2 teaspoon Chinese five-spice powder, divided
1 tablespoon vegetable oil
5 ounces mixed mushrooms such as button, oyster, or hen of the woods
2 tablespoons mayonnaise
1 tablespoon water
2 teaspoons rice vinegar
Up to 1 tablespoon sriracha (to taste)
1 quart shredded green or napa cabbage (about 1 small)
4 green onions, finely sliced
1 cup (about 1 bunch) roughly chopped fresh cilantro
Freshly ground black pepper
1/2 cup salted roasted peanuts, roughly chopped
Arrange the oven rack in the center of the oven, and preheat the oven to 425 degrees F. Season the pork with salt, and coat in 1 tablespoon five-spice powder. Preheat oil in a heavy stainless steel skillet over medium-high heat until shimmering. Add pork and cook until first side is well-colored, about 4 minutes. Flip pork.
Add mushrooms and remaining 1/2 teaspoon spice powder to skillet and stir to coat mushrooms in oil and spices. Transfer the pan with the pork and mushrooms to the oven and roast until the pork registers 145°F on an instant read thermometer, 15 to 20 minutes. Transfer to a platter and allow to rest for 10 minutes.
3Meanwhile, in a large bowl, whisk together the mayonnaise, water, rice vinegar, and sriracha. Add cabbage, green onion, and cilantro. Toss to coat and season with salt and pepper.
Slice the pork into thick rounds. To serve, place a mound of the slaw on a plate, and top with the sliced pork. Scatter the mushrooms on top, and crown with chopped peanuts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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