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 ⓘ
Instructions
- Combine hoisin sauce, soy sauce, brown sugar and ginger in a large bowl. Add pork tenderloin; turn to coat. Cover and refrigerate 30 mins.
- 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.
- Transfer pan to oven. Bake 8-10 mins, until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins.
- For the salad, combine vegetables in a large bowl. Whisk vinegar, sugar and oil in a small bowl. Drizzle over salad; toss well.
- 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.
Nutrition & Diet Analysis (per serving)
703
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).