Sugar-Crusted Pork Cabbage Wraps

Sugar-Crusted Pork Cabbage WrapsRecipe
Photo: Kiyoshi Togashi; Styling: Sarah Smart
Coat pork tenderloin in a spiced, sticky sugar rub and roast until it's almost done--avoid overcooking the pork at this stage so it remains moist. Then cool slightly, shred, crisp the outside edges, and cook to desired degree of doneness in a hot skillet. The pork can also double as taco filling, or combine it with other crunchy ingredients as we did to build these flavorful cabbage wraps.


Serves 8
Total time: 2 Hours, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 2 Hours, 20 Minutes

Nutritional Information

Calories 236
Fat 10 g
Satfat 1.5 g
Monofat 4.4 g
Polyfat 2.8 g
Protein 18.6 g
Carbohydrate 18 g
Fiber 0.8 g
Cholesterol 55 mg
Iron 1.3 mg
Sodium 581 mg
Calcium 37 mg


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 375°.

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 375° for 25 minutes or until a thermometer inserted in the thickest portion registers 120°. 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; sauté 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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