Wrap tortillas in heavy-duty aluminum foil; bake at 325° for 12 minutes or until thoroughly heated.
Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips.
Combine pork, 1 tablespoon soy sauce, and garlic, tossing well. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork mixture; stir-fry 3 minutes or until browned. Transfer to a bowl, and set aside.
Add cabbage, mushrooms, and pepper to wok; stir-fry 3 minutes. Add bean sprouts and onions; stir-fry 2 minutes. Return pork mixture to wok. Add remaining 1 tablespoon soy sauce and hoisin sauce; stir-fry 2 minutes or until thickened.
Spread 1 1/2 teaspoons plum sauce over one side of each tortilla; top evenly with pork mixture. Roll up tortillas, and serve immediately.
Oxmoor House Cooking Light Collection