Sticky Pork Wrap

Name: Sticky Pork Wrap
Ingredients: 2 tbsp hoisin sauce; 2 tbsp reduced sodium soy sauce; 1 1/2 tbsp packed brown sugar; 1 1/2 tbsp grated ginger; 14 oz pork tenderloin; 4 None lavash flatbread or flour tortillas; None None FOR THE SALAD; 1 cup thinly sliced Chinese cabbage; 1 None carrot, sliced into ribbons; 1 small cucumber, sliced into ribbons; 1 small bunch radishes, julienned; 1/2 cup snow pea sprouts; 1 tbsp rice wine vinegar; 1 tsp granulated sugar; 1 tsp sesame oil

15 ingredients

5 steps

Ingredients

2 tbsp hoisin sauce
2 tbsp reduced sodium soy sauce
1 1/2 tbsp packed brown sugar
1 1/2 tbsp grated ginger
14 oz pork tenderloin
4 None lavash flatbread or flour tortillas
None None FOR THE SALAD
1 cup thinly sliced Chinese cabbage
1 None carrot, sliced into ribbons
1 small cucumber, sliced into ribbons
1 small bunch radishes, julienned
1/2 cup snow pea sprouts
1 tbsp rice wine vinegar
1 tsp granulated sugar
1 tsp sesame oil

Directions

1

Combine hoisin sauce, soy sauce, brown sugar and ginger in a large bowl. Add pork tenderloin; turn to coat. Cover and refrigerate 30 mins.
2

Preheat the oven to 400°F. Heat a large ovenproof non-stick skillet on high heat. Drain pork, reserving marinade. Cook pork 4-5 mins, turning to brown on all sides. Add marinade; simmer 2 mins.
3

Transfer pan to oven. Bake 8-10 mins, until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins.
4

For the salad, combine vegetables in a large bowl. Whisk vinegar, sugar and oil in a small bowl. Drizzle over salad; toss well.
5

Slice pork. Place 1/4 of of the salad on each flatbread. Top with pork slices. Roll up to enclose. Cut in half to serve.