If your market doesn't carry five-spice powder, make your own by stirring together 1/2 teaspoon each of crushed fennel seed or star anise, freshly ground pepper, ground cloves, ground cinnamon and ground ginger.

Serves 4


For the marinade

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon green (spring) onion, including tender green top, minced
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon five-spice powder
  • 1 pound pork tenderloin, trimmed of visible fat
  • 1 tablespoon olive oil
  • 1/2 cup water, plus 1 to 3 tablespoons as needed
  • 1/4 cup dry white wine
  • 1/3 cup chopped yellow onion
  • 1/2 head green cabbage, thinly sliced (about 4 cups)
  • 1 tablespoon chopped fresh flat-leaf (Italian) parsley


To make the marinade, combine the soy sauce, green onion, garlic, olive oil and five-spice powder in a shallow baking dish. Whisk to blend. Add the pork and turn once to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, turning the pork occasionally.

Preheat the oven to 400 F.

Remove the pork from the marinade and pat dry. Discard the marinade. In a large, ovenproof frying pan, heat the olive oil over medium-high heat. Add the pork and cook, turning as needed, until lightly browned on all sides, about 5 minutes. Add the 1/2 cup water to the pan.

Transfer the hot pan to the oven and roast until the pork is slightly pink inside and an instant-read thermometer inserted into the center reads 160 F. Transfer the pork to a cutting board, cover with a kitchen towel, and let rest for 10 minutes.

Meanwhile, place the pan over medium-high heat. Add the wine and deglaze the pan, using a wooden spoon to scrape up any browned bits. Add the yellow onion and cook for about 1 minute. Add the cabbage and 1 tablespoon of the remaining water. Stir well, reduce the heat to medium, cover and simmer until the cabbage is wilted, about 4 minutes. Add 1 to 2 tablespoons additional water, if needed.

Slice the pork tenderloin into 8 medallions. Divide the medallions and the wilted cabbage among individual plates and garnish with parsley. Serve immediately.

Nutritional Analysis (per serving)

Serving size:
  • Total carbohydrate: 7 g
  • Dietary fiber: 2 g
  • Sodium: 372 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 7 g
  • Total fat: 11 g
  • Cholesterol: 74 mg
  • Protein: 26 g
  • Calories: 237
  • Meats poultry and fish: 3
  • Vegetables: 1
  • Protein and dairy: 2
  • Vegetables: 1
  • Fats: 1
  • Meat and meat substitutes: 3
  • Nonstarchy vegetables: 1
Last Updated: 2011-05-19
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