Sticky Pork Wrap

• 2 tbsp hoisin sauce
• 2 tbsp reduced sodium soy sauce
• 1 1/2 tbsp packed brown sugar
• 1 1/2 tbsp grated ginger
• 14 oz pork tenderloin
• 4 None lavash flatbread or flour tortillas
• None None FOR THE SALAD
• 1 cup thinly sliced Chinese cabbage
• 1 None carrot, sliced into ribbons
• 1 small cucumber, sliced into ribbons
• 1 small bunch radishes, julienned
• 1/2 cup snow pea sprouts
• 1 tbsp rice wine vinegar
• 1 tsp granulated sugar
• 1 tsp 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 400u0b0F. 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.

hoisin sauce, soy sauce, brown sugar, ginger, pork tenderloin, flour tortillas, salad, cabbage, carrot, cucumber, radishes, snow pea sprouts, rice wine vinegar, sugar, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/28226 (may not work)