In a zip lock bag or lasagna-shaped pan, place two pork tenderloins and pour marinade over them. Leave for at least 30 minutes or over night.
Remove pork from marinade and place on cookie sheet lined with foil and sprayed with non-stick spray. Bake in 400 preheated oven for 25 minutes or until internal temp is 140 degrees.
Meanwhile in large pot of salted water, empty the bag of broccoli slaw and grated carrots and cook for 1 minute. (Save water for later to boil the noodles.) Strain the vegetables out using a slotted spoon and place them in an ice bath to prevent over cooking. Once cooled, drain and dry as much as possible.
Pour marinade into a saucepan and bring to boil. Simmer slowly for about 5 minutes.
Once pork is done, place on counter to rest for 10 minutes. Meanwhile bring pot of salted water back to a boil and cook the noodles until done and then drain.
To plate: In deep round serving bowl, toss noodles and vegetables together, then add ½ of the marinade and toss again. Cut pork into thin slices and arrange on top of the noodle/veggie mix. Drizzle with a little more sauce and serve the remaining sauce on the side.