Pork Sandwich W/ Spicy Mango Cucumber Slaw

1. 1

   At least half an hour before you start cooking, marinate the meat by whisking the shoyu, honey and ginger together in a bowl. Coat the tenderloins, cover and refrigerate.

2. 2

   Preheat the oven to 400u00b0 and heat a large, heavy skillet over medium-high. Coat the pan in a little oil or cooking spray (to prevent sticking), then add the tenderloins and marinade once the pan is hot.

3. 3

   Sear them on each side until they become brown and the liquid reduces a bit. Tent the pan with aluminum foil and place in the oven for 25 minutes, or until the internal temperature reaches 140u00b0. If you don't have a meat thermometer, just slice it in the thickest part. The inside should be a very pale pink.

4. 4

   Remove from oven and let rest for 10 minutes, then transfer to a cutting board and slice the tenderloins into 1/2-inch rounds. Return to pan and coat with any juices.

5. 5

   While the pork is cooking, make the slaw by combining the mango, cucumber, green onions, serrano pepper, cilantro, mint, olive oil, lime juice and salt in bowl. Set aside.

6. 6

   To assemble the sandwiches, halve the rolls then top with a few rounds of pork and a heap of the mango slaw.

* Per serving · 4 servings · Values may vary.

No additional tips available.