- 1 pork tenderloin, well-trimmed, about 12 oz (0.375 kg)
- 1/4 cup (50 mL) sodium-reduced soy sauce
- 2 Tbsp (30 mL) rice vinegar
- 2 Tbsp (30 mL) honey
- 1 Tbsp (15 mL) packed brown sugar
- 1 Tbsp (15 mL) grated fresh gingerroot
- 2 tsp (10 ML) sesame oil
- 2 cloves garlic, minced
- 1/2 – 1 tsp (2-5 mL) Sriracha sauce
- 8 small flour tortillas, warmed
- Freshly chopped cilantro for garnish
- 2 cups (500 mL) coleslaw mixture
- 1 Bosc or Bartlett pear, peeled, seeded and cut into matchsticks
- 2 green onions, thinly sliced on diagonal
- 1/4 cup (50 mL) prepared coleslaw dressing
- 1 Tbsp (15 mL) rice wine vinegar
- 2 Tbsp (30 mL) freshly chopped fresh cilantro
- Place tenderloin on cutting board. Using a sharp knife, butterfly tenderloin by slicing horizontally, not quite through. Open tenderloin as you would a book; cover with plastic wrap.
- Using a meat mallet, rolling pin or heavy pan, pound meat to an even ¼-inch thickness. Place tenderloin in re-sealable plastic bag.
- In 1-cup measuring cup, combine soy sauce, vinegar, honey, sugar, ginger, sesame oil, garlic and Sriracha sauce. Pour over tenderloin. Seal bag and marinate in the refrigerator for 4 hours.
- Remove tenderloin from marinade; discard marinade.
- Preheat barbecue on high reduce heat to medium.
- Pat tenderloin with paper towel to remove extra marinade.
- Grill tenderloin on a lightly oiled grill; cook 3-4 minutes per side, turning once.
- Remove tenderloin to a clean plate, tent loosely with foil and allow to rest 3 minutes.
- Slice tenderloin crosswise into thin strips.
- In a large bowl, toss together coleslaw mixture, pear, and green onion.
- In a small bowl, combine coleslaw dressing with vinegar. Pour over coleslaw mixture; toss to combine. Let stand 10 minutes.
- Wrap pork and coleslaw in warmed tortillas.
- Garnish with chopped cilantro.