Pacific Rim Pork Sandwiches with Hoisin Slaw

Ingredients

2 tablespoons minced peeled fresh ginger 

3 tablespoons low-sodium soy sauce\ 

3 tablespoons dry sherry 

3 tablespoons hoisin sauce 

1 tablespoon dark sesame oil 

1½ teaspoons hot Chinese mustard 

¼ teaspoon five-spice powder 

1 garlic clove 

1 pound pork tenderloin, trimmed and cut into ¼-inch slices

2 tablespoons seasoned rice wine vinegar 

1 tablespoon hoisin sauce 

1 teaspoon minced peeled fresh ginger 

2 teaspoons dark sesame oil 

1 teaspoon low-sodium soy sauce 

¼ teaspoon hot Chinese mustard 

1 garlic clove, minced 

2½ cups packaged cabbage-and-carrot coleslaw 

¼ cup sliced green onions

Remaining Ingredient

Cooking Spray 

4 sesame seed buns, toasted

To prepare pork, combine first 8 ingredients in a large zip-top plastic bag. Add pork, and seal. Marinate in refrigerator 2 hours, turning occasionally. 

To prepare slaw, combine vinegar and the next 6 ingredients (through 1 garlic clove) in a large bowl. Add coleslaw and green onions; toss well. 

Heat a large nonstick skillet over medium-high heat. Remove pork from bag, and discard marinade. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until done. 

Divide pork evenly among the bottom halves of sesame seed buns. Top each serving with about ½ cup slaw mixture and top half of bun.