Pacific Rim Pork Sandwiches With Hoisin Cole Slaw

Submitted by kitchenslave03

"From Cooking Light, the notation in the magazine says the pork is also good stir-fried with Asian veggies served with rice."

 

• Ready In: 2hrs 15mins
• Ingredients: 19
• Serves: 4

ingredients

• 2 tablespoons fresh ginger, peeled and minced
• 3 tablespoons low sodium soy sauce
• 3 tablespoons dry sherry
• 3 tablespoons hoisin sauce
• 1 tablespoon dark sesame oil
• 1 1⁄2 teaspoons hot Chinese mustard
• 1⁄4 teaspoon five-spice powder
• 1 garlic clove, minced
• 1 lb pork tenderloin, trimmed and cut in 1/4 inch slices
• 2 tablespoons seasoned rice wine vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon fresh ginger, peeled and minced
• 2 teaspoons dark sesame oil
• 1 teaspoon low sodium soy sauce
• 1⁄4 teaspoon hot Chinese mustard
• 1 garlic clove, minced
• 2 1⁄2 cups coleslaw mix
• 1⁄4 cup green onion, sliced
• 4 hamburger buns with sesame seeds, toasted

directions

1. Pork: Combine first 8 ingredients in a large zip top bag. Add pork and seal. Marinate in fridge 2 hours, turning occasionally.
2. Slaw: Combine vinegar and next 6 ingredients in a large bowl. Add coleslaw mix and green onions, mix well.
3. Heat large nonstick skillet over med-high. Remove pork from bag; discard marinade. Coat pan with nonstick spray. Add pork to pan; cook 2 min on each side, or til done.
4. Divide pork evenly among bottom buns. Top each serving with about 1/2 c slaw and top with other half of bun.