Five Spice Pork with Asian Slaw

Ingredients

• 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
• 4 green onions, finely sliced
• 1 cup roughly chopped fresh cilantro
• Freshly ground black pepper
• 1/2 cup salted roasted peanuts, roughly chopped

Directions

1. Set a rack in the middle position and heat the oven to 425 degrees F. Sprinkle the pork with salt, then rub it all over with 1 tablespoon five-spice powder.
2. Warm the oil in a heavy stainless steel skillet over medium-high heat until it glints. Put the pork in the pan and sear it until the first side has a deep color, about 4 minutes. Turn the pork over.
3. Add the mushrooms and the remaining 1/2 teaspoon spice powder to the skillet, stirring so the mushrooms pick up the oil and spices. Move the skillet, with the pork and mushrooms still in it, to the oven. Roast until an instant read thermometer inserted into the pork reads 145 degrees F, 15 to 20 minutes. Move everything to a platter and let the pork rest for 10 minutes.
4. While the pork rests, whisk the mayonnaise, water, rice vinegar, and sriracha in a large bowl. Add the cabbage, green onion, and cilantro, then toss until coated. Season with salt and pepper.
5. Cut the pork into thick rounds. For each plate, make a pile of slaw and arrange the pork slices over it. Spoon the mushrooms on top, then finish with the chopped peanuts.