Ingredients

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

2 tablespoons Asian vinaigrette dressing

1 pound pork tenderloin

1 Land O Lakes® Garlic & Herb Sauté Express® square

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 tablespoon firmly packed brown sugar

1/8 teaspoon ground ginger

Directions 

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.