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.
Cooking Light SEPTEMBER 2012
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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