By Brock Fisken
- 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 reddish 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 an excellent Asian 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, two tablespoons grated fresh ginger (from about a 1-inch piece), two tablespoons white vinegar, two tablespoons dark brown sugar, two teaspoons Asian sesame oil, two teaspoons sesame seeds, optional, one teaspoon salt, 20 grinds black pepper.
- Rough up the scallion slices a little with your fingers so all the tiny 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, 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.