Pork & Scallion Wraps
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pork tenderloin
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 1 | clove |
garlic
crushed |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
hoisin sauce
|
|
| 1 | teaspoon |
ginger root
fresh, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pork tenderloin
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 1 | clove |
garlic
crushed |
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
honey
|
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
hoisin sauce
|
|
| 5 | ml |
ginger root
fresh, grated |
|
Directions
Preheat oven to 400℉ (200℃).
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.
