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Hoisin Pork Tenderloin with Asian Carrot Salad

['1/3 cup hoisin sauce*', '1 tablespoon soy sauce', '2 1-pound pork tenderloins, trimmed', '2 cups pre-shredded carrots', '6 green onions, thinly sliced', '1 cup purchased broccoli slaw', '1/4 cup purchased Chinese chicken salad dressing']

Preheat oven to 450°F. Place rack in 13x9x2- inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.
Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).
Meanwhile, toss carrots and all remaining ingredients in large bowl.
Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.
Available in the Asian foods section of many supermarkets and at Asian markets.

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