Pacific Rim Pork Sandwiches With Hoisin Cole Slaw

• 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

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.

fresh ginger, soy sauce, sherry, hoisin sauce, sesame oil, hot chinese mustard, fivespice powder, garlic, pork tenderloin, rice wine vinegar, hoisin sauce, fresh ginger, dark sesame oil, soy sauce, hot chinese, garlic, coleslaw mix, green onion, buns

Taken from www.food.com/recipe/pacific-rim-pork-sandwiches-with-hoisin-cole-slaw-240302 (may not work)