SPICY PORK MEDALLIONS WITH WILTED CABBAGE

RECIPE

For the marinade, whisk together soy sauce, green onion, garlic, olive oil, and five-spice powder in a small bowl and then transfer to a zip-lock bag.
Add the pork, squeeze out as much air as possible and seal.
Let marinate in refrigerator for at least 2 hours, preferably overnight, gently massaging pork occasionally.
Preheat oven to 400°F.
Remove the pork from the marinade and pat dry.
Discard the marinade.
Coat large, ovenproof frying pan with cooking spray and heat over medium-high heat.
Add the pork and sear on all sides until lightly browned, about 5 minutes.
Add the ½ cup water to the pan.
Transfer the hot pan to the oven. Roast until the pork is slightly pink inside and an instant-read thermometer inserted into the center reads 145ºF.
Transfer the pork to a cutting board, cover with a kitchen towel, and let rest for 10 minutes.
While pork is resting, place frying pan over medium-high heat being careful not to burn your hand as handle will be hot.
Add 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 or until onion begins to soften.
Add 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 1-2 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.