Asian-Style Pork Tenderloin With Slaw

• 1 cup canola oil
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup lime juice
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 3 teaspoons ground ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• 1 package (14 ounces) coleslaw mix
• 1/2 cup minced fresh cilantro
• 2 tablespoons minced fresh mint
• 2 tablespoons chopped salted peanuts or cashews
• Additional minced fresh cilantro and chopped peanuts

1. In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw.
2. Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145u0b0, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing.
3. Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.

canola oil, soy sauce, lime juice, rice vinegar, sesame oil, honey, ground ginger, red pepper, salt, pepper, pork, fresh cilantro, fresh mint, peanuts, fresh cilantro

Taken from www.tasteofhome.com/recipes/asian-style-pork-tenderloin-with-slaw/ (may not work)