Pacific Rim Pork Sandwiches With Hoisin Slaw

• Pork:
• 2 tablespoons minced peeled fresh ginger
• 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 pound pork tenderloin, trimmed and cut into 1/4-inch slices
• Slaw:
• 2 tablespoons seasoned rice vinegar
• 1 tablepoon hoisin sauce
• 1 teaspoon minced peeled fresh ginger
• 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 packaged cabbage and carrot coleslaw
• 1/4 cup sliced green onions

1. 1. To prepare pork, combine first 8 ingredients in a large zip-top bag. Add pork, and seal. Marinate in refrigerator 2 hours, turning occasionally.
2. 2. To prepare slaw, combine vinegar and the next 6 ingredients (through 1 garlic clove) in a large bowl. Add coleslaw and green onions; toss well.
3. 3. Hear a large nonstick skillet over medium-high heat. Remove pork from bag and discard marinade. Coat pan with a little oilive oil. Add pork to pan; cook 2 minutes per side or until done.
4. 4. Divide pork evenly among the bottom halves of sesame seed buns. Top each serving with about 1/2 cup slaw mixture and top half of bun.

fresh ginger, soy sauce, sherry, hoisin sauce, sesame oil, hot chinese, five spice powder, garlic, pork tenderloin, rice vinegar, hoisin sauce, fresh ginger, dark sesame oil, soy sauce, hot chinese, garlic, cabbage, green onions

Taken from www.epicurious.com/recipes/member/views/pacific-rim-pork-sandwiches-with-hoisin-slaw-51587021 (may not work)