Ingredients
3 pork tenderloins (1 pound each)1-3/4 cups reduced-fat sesame ginger salad dressing, divided1/4 cup packed brown sugarSLAW:1 package (14 ounces) coleslaw mix4 green onions, chopped1/4 cup minced fresh cilantro2 tablespoons reduced-fat sesame ginger salad dressing2 teaspoons sesame oil1 teaspoon sugar1 teaspoon reduced-sodium soy sauceTO SERVE:12 multigrain hamburger buns, splitWasabi mayonnaise, optional
Preparation
Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low until meat is tender, 4-5 hours.
Remove pork; cool slightly. Shred meat into bite-sized pieces; return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, until heated through, 30-45 minutes longer.
Combine slaw ingredients. Serve pork on buns with slaw and, if desired, mayonnaise.
