Dietitian’s tip: You can make your own five spice powder if the market can’t have it. Stir 1/2 star anise or crushed fennell seed, ground cloves, freshly ground pepper ground ginge and ground cinnamon together to make the powder.
Ingredients
For the marinade
1/2 head green cabbage, thinly sliced (about 4 cups)
2 tablespoons low-sodium soy sauce
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1 tablespoon green (spring) onion, including tender green top, minced
1/3 cup chopped yellow onion
3 garlic cloves, minced
1/4 cup dry white wine
1 tablespoon olive oil
1/2 cup water, plus 1 to 3 tablespoons as needed
3/4 teaspoon five-spice powder
1 tablespoon olive oil
1 pound pork tenderloin, trimmed of visible fat
Directions:
Combine the green onion, the soy sauce, olive oil, five spice powder and garlic in a baking dish to make the marinade. Stir to blend. Add the pork into this baking dish and turn once again and make the pork coating with the marinade. Cover and put in the refrigerator to marinate for about 2 hours, occasionally turning the pork. Preheat the oven to 400 F.
Take the baking dish from the refrigerator, remove the pork from the marinade and discard the marinade. Pat the pork dry. Heat up a large ovenproof frying pan over medium high heat with olive oil. Add the pork into the pan and fry each sides for about 5 minutes until all the sides turn browned. Add the water to the pan about 1/2 cup.
Put the pan into the oven and roast for a while until the pork is lightly pink inside, insert an instant read thermometer into the pork and reads for about 160 F. Remove the pork from the oven and cover with a towel, let it rest for about 10 minutes.
Heat up a pan over medium high heat, add the wine into and pan, scrape up any browned bits using a wooden spoon. add the 1 tablespoon of the water, yellow onion and cabbage into the pan and stir well. Cover and simmer over medium heat for about 5 minutes until the cabbage is wilted. if needed, add additional water. Cut the pork into 8 medallions. Place the medallions with the cabbage in a individual plates, sprinkle with parsley. Serve immediately.
