Pork and Green Onion Wraps
Updated June 4, 2017 by
Lean pork tenderloin makes this a relatively light appetizer. Experiment with sugar-free sweeteners to make this a great choice for your low-carb guests.
Photo Credit: Diana Rattray
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- Preheat oven to 400 F.
- Trim any excess fat from pork tenderloin, then cut into 20 round slices.
- Flatten meat slices with the heel of your hand, side of a knife, or mallet. Sprinkle lightly with kosher salt and freshly ground black pepper.
- Trim the green onions, then cut each into 3 or 4 pieces.
- Place green onion 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 a few hours ahead, cover and refrigerate.
- Bake, uncovered, for about 15 minutes or until meat is no longer pink in center. During baking, baste the pork tenderloin rolls frequently with sauce.
- Remove the pork to a plate and keep warm.
- Pour the juices into a small saucepan. Combine the cornstarch with 1 tablespoon of water and mix until smooth. Stir into the juices.
- Place the pan over medium heat and bring to a simmer. Cook until thickened.
- Brush the sauce over the pork rolls.
- If desired, sprinkle with sesame seeds.
- Note: The minimum safe temperature for pork is 145 F.
- Serve hot or warm garnished with sesame seeds.
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Chinese Pork Tenderloin
Sesame Pork Tenderloin