Mince garlic. Trim and thinly slice green onions on an angle. Stem, seed, and slice Fresno chiles into thin rounds. Be sure to wash hands and cutting board after prepping Fresno chiles. Rinse pork tenderloins and pat dry. On a separate cutting board, slice tenderloins into 8-10 medallions each, 1/2"-3/4" thick.

In a large mixing bowl, combine soy sauce, half the rice vinegar (reserve remaining for dressing), brown sugar, Sriracha (to taste), ginger, and garlic. Place pork medallions in marinade, toss to coat evenly, and let sit at room temperature 10 minutes before cooking. While pork marinates, make dressing.

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

Add slaw mix to mixing bowl with dressing and toss to coat. Add a pinch of salt and pepper. Set aside.

Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Remove pork from marinade and pat dry with paper towels. Reserve marinade. Add pork 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 remaining marinade to pan and continue cooking until pork is coated with a sticky glaze. Watch carefully, as sugar in marinade caramelizes quickly. Add 1 Tbsp. water if glaze appears too thick.

Place a serving of slaw in middle of a plate. Serve pork medallions and sauce against slaw. Garnish with remaining green onions and sliced Fresno chiles.