Cut pork tenderloin into 1½-inch thick medallions. Place in a gallon freezer bag with ½ cup Bayou Bourbon™ Glaze. Seal well and toss to coat. Refrigerate 2 hours or up to overnight.
Prepare grill to medium heat. Remove pork from bag; discard bag with marinade. Place pork slices on grill. Grill, turning once, until internal temperature reaches 155°F on an instant-read food thermometer, about 10-12 minutes. Remove from grill; let rest a few minutes; cut into thin slices.
In a medium bowl, combine coleslaw mix, apple, Vidalia® Onion Dressing and remaining 2 tablespoons Bayou Bourbon™ Glaze; toss to coat.
Place sliced pork in warmed tortillas. Top with slaw, queso fresco and avocado