In a mixing bowl, whisk together hoisin sauce, rice wine, soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin. Set aside ½ cup of this marinade for later. Add the sliced pork tenderloin to the remaining marinade, ensuring it's well coated. Let it marinate for 30 minutes to 1 hour in the refrigerator.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, pour in the beaten eggs and cook undisturbed for about 1–2 minutes. Gently flip the eggs and continue cooking until set, then slice them into strips. Keep warm.

In the same skillet, add another tablespoon of vegetable oil. Increase the heat to high and add the marinated pork strips, cooking for about 2-3 minutes until browned and cooked through. Remove and keep warm.

Add the remaining tablespoon of oil to the skillet. Toss in the coleslaw mix, shiitake mushrooms, and half of the sliced green onions. Stir-fry for 3–5 minutes until the vegetables are tender yet crisp.

Return the cooked pork and scrambled eggs to the skillet. Drizzle the reserved marinade over the mixture and stir gently over low heat for about 2 minutes.

Serve your Moo Shu Pork immediately, with warm flour tortillas or Chinese pancakes on the side.