Pork Tenderloin with Sweet Pepper Thai Coleslaw Sandwiches
1 pork tenderloin
1/4 cup champagne vinaigrette
1 package coleslaw mix
2 tablespoons sweet Thai chili sauce
1/2 cup mayonnaise
salt and pepper
Place the pork tenderloin in a Ziploc bag and cover with champagne vinaigrette. Allow the pork to sit in the fridge overnight or for at least an hour. Grill the pork till it is medium well. While the pork is cooking mix the coleslaw mix with the mayonnaise and sheet Thai chili sauce in a medium sized bowl. Add salt and pepper to taste. Allow this to sit till pork is done. Once the pork is done cooking, allow it to sit and rest for at least 10 minutes before slicing. To make the sandwiches, slice the pork and place on the bun. Then top the pork with the slaw and serve!