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
Coleslaw
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
Method
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.
1 hour 15 minutes
