Pork & Scallion Wraps Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Pork tenderloin,
6: Scallion,
1 Clove: garlic, crushed
1 tbsp: Soy sauce,
1 tbsp: Honey,
1 tbsp: Oil,
1 tbsp: Hoisin sauce,
1 tsp: Fresh ginger root, grated
Directions:
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.
Recipe By :
Source from luhu.jp
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.
Recipe By :
Source from luhu.jp