Grilled Pork Sandwich with Napa Slaw

Main Ingredients:

• 1/2 (approximately 1.5 pounds) package Hormel® Always Tender® Original Flavor Pork Tenderloin
• 1/2 cup House of Tsang® Hunan Smokehut® Sauce
• 4 cups shredded napa cabbage
• 1/2 cup shredded carrot
• 2 tablespoons chopped green onions
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon House of Tsang® Sesame Seed Oil
• 1/4 cup House of Tsang® Hibachi Grill® Sauce Thai Peanut
• 4 large hard rolls, split

Instructions

1. 1

   In recloseable plastic food storage bag, combine pork tenderloin and steak sauce; seal bag. Marinate 30 minutes.

2. 2

   To make slaw, in medium bowl, combine cabbage, carrot and onions; toss gently to mix.

3. 3

   In small bowl, combine vinegar, vegetable oil, sesame oil and 2 teaspoons peanut sauce; mix well. Add dressing to slaw; toss gently to mix. Refrigerate until serving.

4. 4

   Prepare grill for medium coals.

5. 5

   Grill pork tenderloin until internal temperature reaches 160ºF. for medium doneness or to desired doneness; slice.

6. 6

   Spread reamaining peanut sauce over cut sides of rolls. Add pork; cover with slaw. Or serve slaw on the side, if desired.