Ingredients

• 1 pork tenderloin (about 1 lb)
• 3 tablespoons hoisin sauce
• 1 teaspoon fresh ginger spice paste
• 1 tablespoon water
• 3 tablespoons rice vinegar
• 1 tablespoon agave nectar (or honey)
• ¼ cup presliced green onions
• 1 (12-oz) package broccoli slaw
• 1 cup presliced mushrooms
• 1 small head Bibb lettuce

Steps

1. Preheat oven to 450°F. Cut pork into four pieces; place in baking pan (wash hands). Combine hoisin sauce, ginger paste, and water; pour one-half of the mixture over pork. Bake pork 10 minutes.
2. Whisk rice vinegar, agave, and 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 pork is 145°F. Let pork stand 5 minutes to rest. Slice pork into thin strips; return to baking pan with mushrooms. Stir in remaining half of the hoisin mixture.
4. Remove 8 lettuce leaves (for cups). Top each leaf with pork mixture and slaw. Serve.

Ingredients

• 4 cups green seedless grapes
• Large zip-top bag
• 1 oz lime gelatin dry mix

Steps

1. Rinse grapes in water, then place in bag.
2. Add gelatin dry mix; shake to coat evenly. Refrigerate or freeze until ready to serve.