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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A great way to use Mexican flour tortillas in an Asian recipe. Ingredients:
1 (1 pound) pork tenderloin |
salt and ground black pepper to taste |
1/2 cup hoisin sauce |
2 tablespoons soy sauce |
2 tablespoons asian (toasted) sesame oil |
1 tablespoon cornstarch |
3 tablespoons chopped fresh ginger |
2 tablespoons chopped green onion |
3 cloves garlic, minced |
6 (7 inch) flour tortillas |
1 (16 ounce) package coleslaw mix |
1/2 (10 ounce) package carrots, chopped |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season pork with salt and pepper and arrange on a large baking sheet.
3. Bake in preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Shred pork.
4. Mix hoisin sauce, soy sauce, sesame oil, and cornstarch in a bowl.
5. Heat a large skillet over medium heat; cook and stir shredded pork, ginger, green onion, and garlic in the hot skillet until vegetables are fragrant. Add hoisin sauce mixture; stir. Cover and simmer under pork is very tender and sauce is thickened, about 20 minutes.
6. Place tortillas on a microwave-safe plate and cover with a damp paper towel.
7. Heat in microwave until warm, about 30 seconds. Scoop about 1/2 cup pork mixture in the center of each tortilla. Top with coleslaw mix and shredded carrots; fold tortillas in half.
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