Mince garlic.

Trim and thinly slice green onions on an angle.

Stem and slice Fresno chile into thin rounds. Remove seeds. Be sure to wash hands and cutting board after prepping Fresno chile.

Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into medallions, 1/2"-3/4" thick.

In a large mixing bowl, combine half the seasoned rice vinegar (reserve remaining for slaw dressing), tamari soy sauce, brown sugar, half the Sriracha, ginger, and garlic. Taste, and add remaining Sriracha if desired.

Place pork in marinade and toss to coat evenly. Marinate at room temperature at least 10 minutes.

While pork marinates, make dressing.

In another large mixing bowl, combine remaining seasoned rice vinegar, sesame oil, half the green onions (reserve remaining for garnish), 1/4 tsp. salt, and a pinch of pepper.

Add slaw mix to mixing bowl with dressing and toss to coat. Set aside.

Heat 1 tsp. olive oil in a medium non-stick pan over medium heat.

Remove pork from marinade and pat dry with paper towels.

Reserve marinade.

Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

During last minute of cooking, add reserved marinade to pan and flip pork until coated with a sticky glaze. Add 1 Tbsp. water if glaze appears too thick.

Plate dish as pictured on front of card, garnishing slaw with remaining green onions and Fresno chile rounds (to taste). Bon appétit!