Pork and Scallion Wraps
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Saved in 3 recipe boxes and 2 cookbooks
Saved in 3 recipe boxes and 2 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 1/2 | pound | pork tenderloin | |
| 6 | each | scallions, spring or green onions | |
| 1 | clove |
garlic |
crushed |
| 1 | tablespoon | soy sauce | |
| 1 | tablespoon |
honey |
|
| 1 | tablespoon | vegetable oil | |
| 1 | tablespoon | hoisin sauce | |
| 1 | teaspoon | ginger root | fresh, grated |
Directions
Preheat oven to 400 degrees F.
Trim any excess fat from pork, then cut into 20 round slices.
Flatten meat slices with a knife or mallet.
Trim roots and any wilted leaves from scallions, then cut each scallion into 3 or 4 pieces.
Place scallion on a meat slice and roll up.
In a shallow baking dish, stir together garlic, soy sauce, honey, oil, hoisin sauce and ginger root.
Place pork rolls in soy mixture seam side down and turn to coat.
If preparing ahead, cover and refrigerate.
Bake, uncovered, 10 to 15 minutes or until meat is no longer pink in center; cut to test.
During baking, baste rolls frequently with sauce.
Serve hot or warm.
First published: 1996-01-27 last updated: 2012-03-31
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