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.
1 pound pork tenderloin, fat trimmed
1/2 teaspoon salad oil
1/4 cup rice vinegar
2 teaspoons soy sauce
2 cups shredded napa cabbage
1/3 cup chopped green onions
4 flour tortillas (10-inch)
About 2 tablespoons prepared hoisin sauce (see notes)
2 firm-ripe plums (10 oz. total), rinsed, pitted, and thinly sliced
How to Make It
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.