Pork & Scallion Wraps

Thin slices of pork tenderloin rolled around pieces of scallion and baked in a sticky soy-honey-hoisin glaze. These are the kind of appetizer that looks like it took hours but comes together in 30 minutes, and each little roll is a savory, sweet, gingery bite.

Flattening the pork slices with a knife or mallet makes them thin enough to wrap around the scallion pieces and stay rolled. Placing them seam-side down in the sauce keeps them closed during baking without needing toothpicks.

The sauce does triple duty: it’s the marinade, the basting liquid, and the glaze. Garlic, soy sauce, honey, hoisin, oil, and fresh grated ginger combine into a glossy, deeply savory coating that caramelizes at the edges during the quick, high-heat bake.

Chef Tips

• Slice the tenderloin into 20 even rounds for uniform cooking. Thin slices wrap easily; thick ones won’t roll without tearing.
• Baste frequently during the short bake time. Each coat adds another layer of sticky glaze.
• Cut one roll open to check doneness. The pork should be no longer pink in the center.
• These can be assembled hours ahead, covered, and refrigerated until baking time. The longer they sit in the sauce, the more flavor they absorb.

Variations

• Wrap a thin strip of bell pepper inside alongside the scallion for extra color and crunch.
• Use chicken breast, pounded thin, instead of pork tenderloin.
• Serve with a side of spicy mustard or extra hoisin for dipping.