Sticky Pork Wrap

Name: Sticky Pork Wrap
Ingredients: 2 tablespoons hoisin sauce; 2 tablespoons reduced sodium soy sauce; 1 1/2 tablespoons brown sugar packed; 1 1/2 tablespoons ginger grated; 14 ounces pork tenderloin; 4 flatbread lavash, or flour tortillas; 1 cup chinese cabbage thinly sliced; 1 carrot sliced into ribbons; 1 cucumber small, sliced into ribbons; 1 bunch radishes julienned; 1/2 cup pea sprouts snow; 1 tablespoon rice wine vinegar; 1 teaspoon granulated sugar; 1 teaspoon sesame oil

14 ingredients

5 steps

Ingredients

2 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons brown sugar packed
1 1/2 tablespoons ginger grated
14 ounces pork tenderloin
4 flatbread lavash, or flour tortillas
1 cup chinese cabbage thinly sliced
1 carrot sliced into ribbons
1 cucumber small, sliced into ribbons
1 bunch radishes julienned
1/2 cup pea sprouts snow
1 tablespoon rice wine vinegar
1 teaspoon granulated sugar
1 teaspoon 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.