Sugar-Crusted Pork Cabbage Wraps

• 1/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1 3/4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon five-spice powder
• 1 (1 1/2-pound) pork tenderloin, trimmed and silver skin removed
• Cooking spray
• 2 tablespoons canola oil, divided
• 2 tablespoons dark sesame oil, divided
• 8 Napa cabbage leaves
• 2 cups thinly sliced cucumber
• 1 cup (1-inch) green onion pieces
• 8 teaspoons hoisin sauce
• 4 teaspoons sambal oelek (such as Huy Fong chile paste)

1. Combine the first 5 ingredients, stirring well; rub spice mixture evenly over all sides of pork. Place pork in a zip-top plastic bag, and seal. Marinate in refrigerator for 1 hour, turning every 20 minutes.
2. Preheat oven to 375u0b0.
3. Remove pork from refrigerator; let stand at room temperature for 30 minutes. Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 375u0b0 for 25 minutes or until a thermometer inserted in the thickest portion registers 120u0b0. Remove pork from oven; let stand 10 minutes. Cut pork crosswise into 2-inch pieces, and shred with 2 forks.
4. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon canola and 1 tablespoon sesame oil to pan; swirl to coat. Add half of shredded pork to pan; saute 4 minutes or until browned and edges are crisp, stirring occasionally. Repeat procedure with remaining oils and pork. Place 1 cabbage leaf on each of 8 plates; divide pork evenly among leaves. Top each serving with 1/4 cup cucumber and 2 tablespoons green onions. Drizzle 1 teaspoon hoisin over each serving; top each with 1/2 teaspoon sambal oelek.
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granulated sugar, brown sugar, kosher salt, freshly ground black pepper, fivespice powder, pork tenderloin, cooking spray, canola oil, dark sesame oil, cabbage, cucumber, green onion, hoisin sauce, sambal oelek

Taken from www.myrecipes.com/recipe/pork-cabbage-wraps (may not work)