Season the pork tenderloins on all sides with the Traeger Sweet Rub and massage in.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the pork tenderloins on the grill grate and cook for 30-40 minutes or until the internal pork temperature registers 160 degrees F on an instant-read thermometer. About 10 minutes before the pork should be done cooking, whisk together the glaze.
Combine about half of the bottle of Traeger Mandarin Glaze with the diced chipotle and about 1/2 teaspoon of the adobo sauce in the can. The Mandarin Glaze already has a healthy spice to it so you may want to start by adding 1/2 of a diced chipotle and then taste and add more chipotle or adobo sauce to achieve that perfect heat and smoky flavor.
Brush the glaze on the pork tenderloins for the last 2-5 minutes of cooking.
For the slaw, begin by degorging the slivered cabbage. Put the cabbage slivers in a colander with a generous few pinches of kosher salt. Let it sit in the sink or over a bowl (it will release a good amount of water) for about 15 minutes. Rinse and drain the cabbage and squeeze out any excess water.
Put the rinsed cabbage in a bowl along with the diced English cucumber, grated carrot, sliced scallions, diced red bell pepper and chopped fresh cilantro. Toss the vegetables together.
Make the dressing by whisking together the seasoned rice vinegar, grated ginger, honey, sesame oil, and lime juice. Pour the dressing over the top of the vegetables and gently toss. Top with some toasted sesame seeds.
After you remove the tenderloins, let them rest for 5-10 minutes to allow the juices redistribute in the meat. Then slice into 3/4-inch slices and serve them with some steamed jasmine rice and the tangy asian slaw. Enjoy!