Baked Hoisin Pork with Asian Slaw

I made hoisin pork sandwiches many many years ago.  Ever since, I have wanted to try another kind of hoisin recipe.  Here, I used hoisin sauce on the pork and in the slaw.  I try not to use too much because it does contain a good amount of added sugar.  You can make your own hoisin sauce at home, but since I had never done that I did not want to wing it this night.

This recipe is pretty easy.  After you're done chopping, there isn't much more to do but wait.

What you'll need:
Pork:
- 2 pork tenderloin, fat trimmed
- 1 tbsp Hoisin Sauce
- 1/8 tsp ground pepper

Asian Slaw:
- 1/4 head cabbage, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 large carrot
- 1 package ramen noodles, raw, crushed
- 2 tsp soy sauce
- 1/4 cup rice vinegar
- 2 1/2 tsp garlic-chili sauce
- 2 1/2 tbsp hoisin sauce

What to do:
1.  Peel carrot.  Using the peeler, peel shavings off of as much of the carrot as possible.  Add to chopped cabbage and bell pepper.  Mix with ramen noodles, and the rest of the ingredients.  Stir to coat.  Refrigerate for 30 minutes.

2.  Preheat oven to 350*F.  Spray a rimmed baking sheet with nonstick cooking spray.  Place tenderloins on baking sheet.  Sprinkle with pepper. Top with 1/4 tbsp hoisin sauce on each.  Bake 15 minutes, then flip the tenderloins.  Coat tops with the remaining hoisin sauce.  Continue baking for 12 minutes, or until temperature reaches 160*F.  Let rest for 3-5 minutes after removing from the oven.  Recipe makes 2 servings.