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Ingredients

• 1 jalapeño chile, thinly sliced crosswise
• 1/4 cup plus 1 tablespoon rice wine vinegar
• 1/4 cup sugar
• 1/4 cup ketchup
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 4 cups finely shredded coleslaw mix (with carrot)
• Salt and pepper
• Two 1-pound pork tenderloins, fat trimmed
• 2 tablespoons finely chopped cilantro

Description

Spike Pork Tenderloin With A Jalapeño-jazzed Marinade And Serve It With A Side Of Cooling Coleslaw.

Rachael Ray Magazine