Korean-Style Pork with Asian Slaw

Serves 4-6

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

Salt

~ 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.