By Mayo Clinic Staff

Dietitian's tip:

Five-spice powder contains 1/2 teaspoon each of crushed fennel seed or star anise, and ground pepper, cloves, ginger and cinnamon.

Number of servings

Serves 4


  1. 2 tablespoons low-sodium soy sauce
  2. 1 tablespoon green (spring) onion, including tender green top, minced
  3. 3 garlic cloves, minced
  4. 1 tablespoon olive oil
  5. 3/4 teaspoon five-spice powder
  6. 1 pound pork tenderloin, trimmed of visible fat
  7. 1 tablespoon olive oil
  8. 1/2 cup water, plus 1 to 3 tablespoons as needed
  9. 1/4 cup dry white wine
  10. 1/3 cup chopped yellow onion
  11. 1/2 head green cabbage, thinly sliced (about 4 cups)
  12. 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.

Heat 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: 2 medallions

  • Total fat 11 g
  • Calories 219
  • Protein 25 g
  • Cholesterol 74 mg
  • Total carbohydrate 5 g
  • Dietary fiber 1 g
  • Monounsaturated fat 6 g
  • Saturated fat 2 g
  • Trans fat Trace
  • Sodium 392 mg
  • Total sugars 2 g
  • Added sugars 0 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

June 13, 2017