Asian pork and scallion rolls

SmartPoints® value per serving
Total Time
21 min
15 min
6 min
Roasted, grilled whole, or cut into medallions as we’ve done in this recipe, versatile pork tenderloin is flavorful, satisfying, and tender. In case you didn't know, pork tenderloin is the leanest pork cut of all, comparable in fat content to skinless, boneless chicken breasts. This is a fun, creative way to use pork slices. After it marinates in a mixture of soy sauce, rice vinegar, oyster sauce, honey, sesame oil, ginger, and garlic, wrap a slice of pork around each scallion. Broil until the meat is browned, which takes about 5 minutes. Just be sure to keep an eye on your rolls, as broilers can vary wildly in intensity.


Uncooked lean pork tenderloin

¾ pound(s), cut diagonally into 20 thin slices

Low sodium soy sauce

1 Tbsp

Rice vinegar

1 Tbsp

Oyster sauce

1 Tbsp


1 Tbsp

Dark sesame oil

2 tsp

Ginger root

1 tsp, peeled and freshly grated

Garlic clove(s)

1 medium clove(s), minced

Uncooked scallion(s)

20 medium, trimmed, cleaned, and cut into 3-inch lengths


  1. Place the pork slices between two sheets of wax paper. With a meat ­mallet or rolling pin, gently tap each slice to flatten slightly. Combine the soy sauce, vinegar, oyster sauce, honey, sesame oil, ginger, and garlic in a bowl. Add the pork; toss to coat. Let stand 10 minutes.
  2. Preheat the broiler. Line the broiler rack with foil.
  3. Wrap a slice of pork around each scallion length. Arrange the rolls, seam-side down, on the broiler rack. Broil 4 inches from the heat until the meat is browned and the scallions are just tender, 4–6 minutes. Serve hot. Yields 2 rolls per serving.