Asian Pork and Scallion Rolls

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.


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.


Pork tenderloin is the leanest pork cut of all, comparable in fat content to skinless, boneless chicken breasts.

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