Prep 20 mins
Cook 30 mins
I've never written this down, but a friend who came for dinner begged me for the recipe. Some of the measurements are approximate, so feel free to play with it. I also make the same wraps with Teriyaki Chicken instead of pork tenderloin.
- 1⁄2 cup hoisin sauce
- 1 tablespoon sambal oelek
- 1⁄2 tablespoon gingerroot, minced
- 1⁄2 tablespoon garlic, minced
- 1⁄4 cup dry red wine
- 2 scallions, chopped
- 1 pork tenderloin
- 1⁄4 cup rice wine vinegar
- 1⁄8 cup tamari
- 1 tablespoon lime juice
- 5 basil leaves, sliced thin
- 3⁄4 teaspoon sugar
- 1⁄4-1 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄2 cups napa cabbage, cut in 1/8 inch ribbons
- 1⁄2 cup bean sprouts
- 1⁄2 cup carrot, shredded
- 1⁄4 cup scallion, sliced
- salt and pepper
- 4 -6 pocketless pitas
- 2 tablespoons vegetable oil
- In a large freezer bag mix hoisin, sambal, garlic, ginger, wine and 2 scallions. Add pork and refrigerate at least 3 hours, preferably overnight.
- Heat oven to 350. Remove meat from marinade and season with salt and pepper. Heat 1 T oil in an ovenproof skillet over med-high. Add pork, and cook about 6 min, turning once, til browned.
- Transfer pan, with meat in it, to the oven and roast 13-16 min or til just done (155 degrees). Let rest 5 min, then thinly slice.
- While pork is roasting, heat pitas by brushing them lightly with oil, then toasting in a hot skillet til hot.
- Also while pork is roasting prepare slaw. Whisk together the vinegar, tamari, lime juice, basil, sugar, crushed red pepper, and salt and pepper. Add veggies, toss to coat, then let stand 4-6 min to let flavors blend.
- Assemble sandwiches with desired amount of meat topped with the vegetable slaw.
- These are really good topped with hoisin and hot chile paste.