1) Position a rack closest to the griddle and preheat to high.
2) Brush the tenderloins with the oil and rub all over with the five-spice powder. Season with salt and pepper, to taste. Lay the pork on a broiler pan and broil turning once, until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register between 68C when inserted into the thickest part of the meat.) Set meat aside for at least for 5 minutes before slicing.
3) Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio, spring onions, and bell pepper in a large bowl with 65ml of the vinaigrette. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season to taste, with salt and pepper.
4) Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with remaining vinaigrette. Serve.