1 (3.5-oz) package shiitake mushrooms
1/2 teaspoon fresh ginger, finely grated
1/4 cup green onions, coarsely chopped
1 pork tenderloin (about 1 lb)
3 tablespoons hoisin sauce
1 tablespoon water
3 tablespoons rice vinegar
1 tablespoon agave nectar (or honey)
1 (12-oz) package broccoli slaw
8 small extra-thin corn tortillas

• Preheat oven to 450°F.
• Remove mushroom stems; slice mushrooms.
• Peel ginger, then grate/chop.
• Chop green onions.
• Cut pork into four pieces (wash hands).

1. Combine hoisin sauce, ginger, and water. Place pork in baking pan. Pour one-half of the hoisin mixture over pork; bake 8–10 minutes.
2. Whisk rice vinegar, agave nectar, and green onions until blended; stir into broccoli slaw. Let stand 8–10 minutes to marinate.
3. Add mushrooms to pork; bake 4–5 more minutes or until 160°F. Slice pork into thin strips; return to baking pan with mushrooms. Stir in remaining one-half of the hoisin mixture.
4. Microwave tortillas on HIGH 1–2 minutes or until thoroughly heated. Top each tortilla with slaw and pork mixture. Serve.

CALORIES (per 1/4 recipe) 320kcal; FAT 5g; CHOL 85mg; SODIUM 300mg; CARB 32g; FIBER 6g; PROTEIN 35g; VIT A 50%; VIT C 130%; CALC 8%; IRON 15%