Sugar-Crusted Pork Cabbage Wraps

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.

Yield: Serves 8
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 2 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 10g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2.8g
  • Protein: 18.6g
  • Carbohydrate: 18g
  • Fiber: 0.8g
  • Cholesterol: 55mg
  • Iron: 1.3mg
  • Sodium: 581mg
  • Calcium: 37mg

Ingredients

  • 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)

Preparation

  1. 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. 2. Preheat oven to 375°.
  3. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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