1 Large or 2 Small Pork Tenderloins, trimmed
1/3 cup Soya Sauce
1/4 Cup Rice Vinegar
3 Tbs Brown Sugar
2 Cloves Garlic, minced
1 1/2 Tbs minced, fresh Ginger (I used powder)
1 Tbs Sesame Oil
1 Tbs Asian Chile Sauce (such as Sriracha)
1 lb Napa Cabbage, thinly sliced
1 cup grated Carrots
4 Scallions, thinly sliced
5 Tbs Canola Oil
~ Cut the Pork diagonally into 1/2" thick medallions
~ In a small bowl whisk together, the Soya Sauce, 2 Tbs Rice Vinegar, 2 Tbs Brown Sugar, Garlic, Ginger, 1/2 Tbs Sesame Oil, and 2 tsp Chile Sauce. Toss 1/2 Cup of this mixture with the Pork Medallions in a large bowl and reserve the remaining mixture to use as sauce. Let the Pork sit at room temp for 25 minutes or refrigerate for up to 2 hours (can sit overnight)
~ Meanwhile toss the Cabbage and Carrots with half the Scallions, 1 Tbs Canola Oil, 1 tsp Salt, 2 Tbs Rice Vinegar, 1 Tbs Brown Sugar, 1/2 Tbs Sesame Oil, and 1 tsp Chile Sauce. let sit for 15 minutes, toss again.
~ Heat 2 Tbs Canola Oil in a large skillet. Remove the Pork from Marinade and cook for 2 minutes each side or until done.~ Place Pork on top of Slaw and pour the reserved sauce over the Pork and sprinkle with rest of Scallions. Serve Immediately.