Pork Sandwich W/ Spicy Mango Cucumber Slaw

• For the pork
• 6 Ciabatta Rolls
• 2 pounds pork tenderloin
• 3 tablespoons Shoyu (or soy sauce)
• 3 tablespoons honey
• 2 teaspoons freshly grated ginger
• For the slaw
• 1 barely ripe mango, shredded with a box grater (or food procssor attachment)
• 1 English (or Kirby) Cucumber, shredded
• 1 serrano pepper, thinly sliced
• 1 cup Napa cabbage, thinly sliced
• 1/2 cup cilantro leaves
• 1/4 cup mint leaves
• 3 tablespoons olive oil
• juice of 1 lime
• Pinch salt
• 3 green onions, thinly sliced

1. At least half an hour before you start cooking, marinate the meat by whisking the shoyu, honey and ginger together in a bowl. Coat the tenderloins, cover and refrigerate.
2. Preheat the oven to 400u0b0 and heat a large, heavy skillet over medium-high. Coat the pan in a little oil or cooking spray (to prevent sticking), then add the tenderloins and marinade once the pan is hot.
3. Sear them on each side until they become brown and the liquid reduces a bit. Tent the pan with aluminum foil and place in the oven for 25 minutes, or until the internal temperature reaches 140u0b0. If you don't have a meat thermometer, just slice it in the thickest part. The inside should be a very pale pink.
4. Remove from oven and let rest for 10 minutes, then transfer to a cutting board and slice the tenderloins into 1/2-inch rounds. Return to pan and coat with any juices.
5. While the pork is cooking, make the slaw by combining the mango, cucumber, green onions, serrano pepper, cilantro, mint, olive oil, lime juice and salt in bowl. Set aside.
6. To assemble the sandwiches, halve the rolls then top with a few rounds of pork and a heap of the mango slaw.

pork, rolls, pork tenderloin, shoyu, honey, ginger, slaw, mango, cucumber, serrano pepper, cabbage, cilantro, mint leaves, olive oil, lime, salt, green onions

Taken from food52.com/recipes/4826-pork-sandwich-w-spicy-mango-cucumber-slaw (may not work)