Written by Colin Dougherty
2 tablespoons grill seasoning blend
(McCormick Montreal Poultry Blend)
1/4 cup Tamari dark soy
1 tablespoons honey
1 teaspoons hot red pepper flakes
1/4 cup Cilantro
4 large cloves garlic, chopped
(more garlic = better)
2 teaspoons toasted (dark) sesame oil,
2 scallions, finely chopped
Vegetable oil, for drizzling on the grill
2 pounds pork tenderloin
Marinade for about an hour, if you go longer or lose the pork flavor – grill to perfection, nice and redish on high heat. Let cool and slice razor thin with your kitchen knife. Grab your favorite small slider roll and top with the pork and a heaping amount of a great asain slaw.
Here is my go to asian slaw: 1 bunch (6 large) scallions, trimmed and thinly sliced; 2 each of shredded head of green and shredded red cabbage; 1 small red onion, thinly sliced, 1/4 cup soy sauce, 1/4 cup lemon juice, 1/4 cup vegetable oil, 2 tablespoons grated fresh ginger (from about a 1-inch piece), 2 tablespoons white vinegar, 2 tablespoons dark brown sugar, 2 teaspoons Asian sesame oil, 2 teaspoons sesame seeds, optional, 1 teaspoon salt, 20 grinds black pepper
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.