Sugar-Crusted Pork Cabbage Wraps
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.
Recipe by Cooking Light September 2012
Gallery
Credit:
Kiyoshi Togashi; Styling: Sarah Smart
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
236 calories; fat 10g; saturated fat 1.5g; mono fat 4.4g; poly fat 2.8g; protein 18.6g; carbohydrates 18g; fiber 0.8g; cholesterol 55mg; iron 1.3mg; sodium 581mg; calcium 37mg.