Pork and Scallion Wraps
Lean pork tenderloin makes this a lighter bite. Experiment with sugar-free sweeteners to make this a great choice for your low-carb guests.
- 1/2 pound pork tenderloin
- 6 scallions or green onions
- 1 clove garlic -- crushed
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon oil
- 1 tablespoon hoisin sauce
- 1 teaspoon fresh ginger root -- grated
Preheat oven to 400°.
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.