Pork and Green Onion Wraps
Impress your guests with these Asian-inspired pork tenderloin and green onion wraps. A light and flavorful appetizer option.
Lean pork tenderloin makes this a relatively light appetizer. Experiment with sugar replacement sweeteners to make this an excellent choice for your low-carb guests.
To make this pork appetizer recipe, you will need to gently flatten pork tenderloin medallions, wrap them around green onions, and bake them in a flavorful Asian-style sauce mixture. The sauce flavors the pork beautifully—it’s finished with a little cornstarch and drizzled over the baked pork bites.
What You’ll Like About This Dish
Light but satisfying. Made with lean pork tenderloin and fresh green onions, these wraps are lower in fat but full of flavor.
Bold Asian flavor. The hoisin, soy sauce, and ginger give this dish a rich, savory-sweet glaze.
Easy to customize. Swap in your favorite low-carb sweetener or adjust the sauce to your taste.
Make-ahead option. Assemble the rolls earlier in the day and bake just before serving.
Ingredient Notes
- Pork tenderloin: Lean and tender—slice into medallions and flatten for easy wrapping.
- Green onions: Cut into short lengths to wrap inside the pork—adds freshness and a mild bite.
- Garlic and ginger: Essential aromatics for that classic Asian-style flavor.
- Soy sauce and hoisin sauce: Bring salty, sweet, and umami notes to the dish.
- Honey or brown sugar: Adds sweetness to balance the sauce—can substitute with a sugar replacement.
- Cornstarch: Thickens the glaze for brushing over the baked rolls.
- Sesame seeds: Optional garnish that adds a nice finishing touch.
Steps to Make Pork and Green Onion Wraps
- Preheat the oven to 400°F.
- Trim excess fat from the pork and slice it into medallions. Flatten them and season lightly with salt and pepper.
- Trim the green onions and place some on each pork medallion; roll up tightly.
- In a baking dish, mix garlic, soy sauce, honey, oil, hoisin sauce, and ginger, then place the pork rolls seam-side down in the sauce; turn to coat. Cover and chill if making ahead.
- Bake uncovered for about 15 minutes, basting frequently with sauce. Transfer the pork rolls to a plate and keep warm.
- Pour the pan juices into a small saucepan. Add the cornstarch mixture and cook until thickened.
- Brush the sauce over the pork wraps and garnish as desired.
Recipe Variations
- Low-carb version: Replace the honey with a sugar-free alternative like monk fruit.
- Spicier option: Add a dash of chili garlic sauce or red pepper flakes to the marinade.
- Alternate protein: Try thinly sliced chicken breast instead of pork.
- Vegetable additions: Add a sliver of bell pepper or carrot inside each roll with the green onion.
Serving Suggestions
- Serve as a warm appetizer on a platter with cocktail picks.
- Pair with steamed rice or cauliflower rice for a light lunch.
- Add to an Asian-themed dinner party with dumplings or lettuce wraps.
- Offer with extra sauce on the side for dipping.
Pork and Green Onion Wraps
Ingredients
- 3/4 pound pork tenderloin
- kosher salt and freshly ground black pepper, to taste
- 6 green onions
- 1 clove garlic, crushed and finely minced
- 1 tablespoon soy sauce
- 1 tablespoon honey , or brown sugar
- 1 tablespoon vegetable oil
- 1 tablespoon hoisin sauce
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- Sesame seeds, for garnish, optional
Instructions
- Preheat oven to 400°F.
- Trim any excess fat from pork tenderloin, then slice it into 16 to 20 medallions
- Flatten the pork slices with the heel of your hand or the side of a knife. Sprinkle lightly with kosher salt and freshly ground black pepper.
- Trim the green onions, then cut each into 3 or 4 pieces.
- Place a few pieces of green onion on a meat slice and roll up. Combine the garlic, soy sauce, honey, oil, hoisin sauce, and ginger in a shallow baking dish. Place the pork rolls in sauce 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 the center. The minimum safe temperature for pork is 145 F (USDA). During baking, baste the pork tenderloin rolls frequently with the sauce. Remove the pork to a plate and keep warm.
- Pour the juices into a small saucepan. Combine the cornstarch with 1 tablespoon of cold water and mix until smooth. Stir into the juices.
- Place the pan over medium heat and bring to a simmer. Cook until thickened, whisking frequently.
- Brush the thickened sauce over the pork rolls.
- Serve hot or warm, garnished with sesame seeds.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
