1 (10-ounce) bag confetti coleslaw mix
3/4 cup snow peas, cut in half
1/2 cup sesame sticks
1/4 cup loosely packed cilantro leaves
1/4 cup shredded carrot
1 (8-ounce) can mandarin orange segments, drained
1/4 cup Asian vinaigrette dressing
8 ounces pork tenderloin
Combine coleslaw, snow peas, sesame sticks, cilantro, carrot and orange segments in bowl; mix well. Add vinaigrette; toss lightly to coat. Set aside.
Cut pork tenderloin into thin slices; cut slices into bite-sized pieces.
Melt Sauté Express® square in 10-inch nonstick skillet over medium heat just until bubbles begin to form.
Add pork. Cook, turning once, 3-5 minutes or until no longer pink in center.
Place coleslaw mixture into serving bowls or onto serving platter. Arrange pork pieces over salad. Serve immediately.
If sesame sticks are not available, substitute peanuts, cashews or wonton strips.