Hawaiian BBQ Pork Medallions

Hawaiian BBQ Pork Medallions with Pineapple-Sriracha Glaze and Sesame Slaw

2 green onions, washed and patted dry
1 lb pork tenderloin, trimmed, rinsed and patted dry
1/4 cup Teriyaki Glaze
1 Tbsp Toasted Sesame Oil
1/4 cup Seasoned Rice Vinegar
3/4 cup pineapple juice
1/3 cup mayonnaise
1 tsp sugar
8 oz coleslaw mix
2 tsp olive oil
1 tsp Sriracha

Trim and cut 2-inch pieced from the green tops of green onions.  Slice pieces into very thin strips and place in a small bowl of cold water to "curl" into a garnish.  Trim and thinly slice remaining green onions on an angle, keeping white and green portions separate.  Set aside.

Slice the pork tenderloin into 8-10 slices (1/2"-3/4" thick).  Season with a little pepper if desired.
Set aside.

In a large bowl, combine the Teriyaki Glaze, white portions of the sliced green onions, half the Toasted Sesame Oil, half the rice vinegar and half the pineapple juice.  Place the pork medallions in marinade, toss to coat evenly, and let sit 10 minutes.  While Pork marinates, make the Slaw.

In another large bowl, combine remaining green portion of green onions, mayonnaise, remaining rice vinegar, remaining sesame oil and sugar.  Add slaw mix and toss with dressing to coat.  Cover and refrigerate until serving time.

Remove pork from marinade and pat very dry with paper towels.  Reserve marinade!

Heat 2 tsp olive oil in a large non-stick pan over medium-high heat.  Add pork to hot pan and cook until pork reached a minimum internal temperature of 145^F, 3-4 minutes per side.  Remove pork to a plate.

Add the remaining marinade, remaining pineapple juice and Sriracha to the pan and cook, stirring occasionally, until a sticky glaze forms, 3-4 minutes.  Remove from burner, return pork and any accumulated juices to the pan and flip to coat.

Serve with Slaw.  Garnish with green onion curls.  Excellent with Baked Sweet Potato on the side!

Adapted from Home Chef.  Yum!