Sticky Pork Wrap Recipe

Name: Sticky Pork Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons hoisin sauce; 2 tablespoons reduced sodium soy sauce; 1 1/2 tablespoons brown sugar packed; 1 1/2 tablespoons ginger grated; 14 ounces pork tenderloin; 4 flatbread lavash, or flour tortillas; 1 cup chinese cabbage thinly sliced; 1 carrot sliced into ribbons; 1 cucumber small, sliced into ribbons; 1 bunch radishes julienned; 1/2 cup pea sprouts snow; 1 tablespoon rice wine vinegar; 1 teaspoon granulated sugar; 1 teaspoon sesame oil

Servings: persons

2 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons brown sugar packed
1 1/2 tablespoons ginger grated
14 ounces pork tenderloin
4 flatbread lavash, or flour tortillas
1 cup chinese cabbage thinly sliced
1 carrot sliced into ribbons
1 cucumber small, sliced into ribbons
1 bunch radishes julienned
1/2 cup pea sprouts snow
1 tablespoon rice wine vinegar
1 teaspoon granulated sugar
1 teaspoon sesame oil

1
Combine hoisin sauce, soy sauce, brown sugar and ginger in a large bowl. Add pork tenderloin; turn to coat. Cover and refrigerate 30 mins.
2
Preheat the oven to 400u00b0F. Heat a large ovenproof non-stick skillet on high heat. Drain pork, reserving marinade. Cook pork 4-5 mins, turning to brown on all sides. Add marinade; simmer 2 mins.
3
Transfer pan to oven. Bake 8-10 mins, until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins.
4
For the salad, combine vegetables in a large bowl. Whisk vinegar, sugar and oil in a small bowl. Drizzle over salad; toss well.
5
Slice pork. Place 1/4 of of the salad on each flatbread. Top with pork slices. Roll up to enclose. Cut in half to serve.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons hoisin sauce, 2 tablespoons reduced sodium soy sauce, 1 1/2 tablespoons brown sugar packed, 1 1/2 tablespoons ginger grated, and more.

Yes, Sticky Pork Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sticky Pork Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions