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