- 1/3 cup hoisin sauce
- 1 tablespoon soy sauce
- 2 1-pound pork tenderloins, trimmed
- 2 cups pre-shredded carrots
- 6 green onions, thinly sliced
- 1 cup purchased broccoli slaw
- 1/4 cup purchased Chinese chicken salad dressing
- Preheat oven to 450°F. Place rack in 13x9x2- inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.
- Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).
- Meanwhile, toss carrots and all remaining ingredients in large bowl.
- Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.
- Available in the Asian foods section of many supermarkets and at Asian markets.