|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)|
|2 tablespoons||prepared hoisin sauce|
|2 (about 10 oz.)||firm, ripe plums, rinsed, pitted, and thinly sliced|
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.
Makes 4 wraps.
Nutrition Information per wrap
CALORIES 384(20% from fat); FAT 8.3g (sat 2g); PROTEIN 30g; CHOLESTEROL 74mg; SODIUM 654mg; FIBER 3.7g; CARBOHYDRATE 46g