Mickey Strang combined leftover cooked pork tenderloin, fresh plums, and dressed cabbage to devise this simple and tasty wrap. When we tested these sandwiches, we also liked them with mustard instead of hoisin sauce. If you have leftover pork on hand, you may use it here; slice pork 1/4 inch thick and begin recipe with step 2.

Mickey Strang, McKinleyville, California
Recipe by Sunset August 2002


Recipe Summary

Makes 4 wraps


Ingredient Checklist


Instructions Checklist
  • Rinse pork tenderloin and pat dry. Pour oil into an ovenproof frying pan over high heat. When hot, add pork and cook, turning to brown all sides, until well browned, about 5 minutes. Transfer pan with pork to a 400° regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155°, 15 to 18 minutes. Let cool. Slice 1/4 inch thick.

  • In a bowl, mix vinegar and soy sauce. Add cabbage and green onions and mix to coat.

  • Heat tortillas in microwave at full power (100%) until warm and pliable, 15 to 20 seconds. Spread each tortilla with about 1/2 tablespoon hoisin sauce. Arrange a fourth of the pork and plum slices down the center of each tortilla; top with a fourth of the cabbage mixture. Roll tortillas up around filling and slice in half crosswise.

  • Nutritional analysis per wrap.

Nutrition Facts

384 calories; calories from fat 20%; protein 30g; fat 8.3g; saturated fat 2g; carbohydrates 46g; fiber 3.7g; sodium 654mg; cholesterol 74mg.