Asian Pork and Scallion Rolls
- Total Time
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 tenderloin¾ pound(s), cut diagonally into 20 thin slices
low sodium soy sauce1 Tbsp
rice vinegar1 Tbsp
oyster sauce1 Tbsp
dark sesame oil2 tsp
ginger root1 tsp, peeled and freshly grated
garlic clove(s)1 clove(s), medium, minced
uncooked scallion(s)20 medium, trimmed, cleaned, and cut into 3-inch lengths
- 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.
- Preheat the broiler. Line the broiler rack with foil.
- 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.