Hoisin Glazed Pork Loin, Thai Slaw, Mandarin Orange Wheat Wrap

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
8 portions

This wrap features boneless pork loin marinated in a mixture of hoisin, orange juice, half chili sauce, garlic, ginger and lemon grass. The dish is topped off with a red cabbage and edamame slaw.

Ingredients

1⁄2 cup hoisin sauce
4 oz. orange juice
6 oz. Thai chili sweet sauce
2 oz. chopped garlic
2 oz. chopped ginger
1 oz. chopped lemon grass
4 lb. boneless pork loin
1 small head red cabbage, shredded
1 head Napa cabbage, shredded
1⁄2 cup frozen edamame, cooked
4 oz. shredded carrots
2 scallions, chopped
3 oz. black and white sesame seeds
1 cup organic sesame-ginger dressing with soy
11⁄2 cups Mandarin orange segments
2 cups Asian greens
8 whole-wheat wraps

Steps

1. Mix hoisin, orange juice, half chili sauce, garlic, ginger and lemon grass in large bowl. Add pork, coat with marinade and let sit overnight.

2. Roast pork with some marinade in 350°F preheated oven until internal temp of 155°F has been attained, about 40 minutes. Let sit for about 30 minutes.

3. Mix together slaw ingredients: red cabbage, Napa cabbage, edamame, carrots, remaining chili sauce, scallions, sesame and sesame-ginger-soy dressing.

4. Place 4-ounce slice of warm pork with 3 ounces of slaw, 3 tbsp. drained Mandarin orange segments and small handful of mixed Asian greens on each wrap.

Recipe by Lowenstein Sandler, Roseland, N.J. (Flik International) 

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources