Ingredients
1 cup canola oil1/2 cup reduced-sodium soy sauce1/4 cup lime juice3 tablespoons rice vinegar2 tablespoons sesame oil1 tablespoon honey3 teaspoons ground ginger1/2 teaspoon crushed red pepper flakes1/2 teaspoon salt1/4 teaspoon pepper2 pork tenderloins (1 pound each)SLAW:1 package (14 ounces) coleslaw mix1/2 cup minced fresh cilantro2 tablespoons minced fresh mint2 tablespoons chopped salted peanuts or cashewsAdditional minced fresh cilantro and chopped peanuts
Preparation
In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw.
Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing.
Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.
