1 (14-ounce) bag confetti coleslaw mix
1 cup snow peas, cut in half
1/2 cup sesame sticks
1/4 cup loosely packed cilantro leaves
1/4 cup shredded carrot
1 (11-ounce) can mandarin orange segments, drained
1 pound pork tenderloin
1 tablespoon firmly packed brown sugar
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/8 teaspoon ground ginger
2 tablespoons Asian vinaigrette dressing
Combine coleslaw, snow peas, sesame sticks, cilantro, carrot and orange segments in bowl; mix well. Set aside.
Cut pork tenderloin into thin slices; cut slices into bite-sized pieces. Set aside.
Combine Sauté Express® square, brown sugar, soy sauce, hoisin sauce and ginger in 12-inch nonstick skillet; cook over medium heat until sizzling.
Add pork. Cook, turning once, 3-5 minutes or until no longer pink in center.
Spoon cooked pork and pan drippings over salad mixture. Add vinaigrette; toss lightly to coat. Serve immediately.
Sesame sticks can be found in the bulk section of the grocery store. If sesame sticks are not available, substitute peanuts, cashews or wonton strips.