Sticky Pork Wrap

• 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 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 grated, pork tenderloin, flatbread lavash, chinese cabbage, carrot, cucumber, radishes, snow, rice wine vinegar, sugar, sesame oil

Taken from www.yummly.com/recipe/Sticky-Pork-Wrap-1401487 (may not work)