Ingredients

• 1  1-1/2 lb. pork tenderloin, cut into 1-inch pieces
• 1/3  cup hoisin sauce
• 6  flatbreads or flour tortillas
• 1  to 2 tsp. prepared wasabi paste
• 2  Tbsp. water
• 2  Tbsp. vegetable oil
• 1/2  tsp. white wine vinegar
• 1/2  tsp. sugar
• 1/4  of a head napa cabbage, shredded
• 2  carrots, shredded
• 1/2  of an English cucumber, thinly sliced

Directions

1. Thread pork on skewers*. Brush with hoisin sauce. For charcoal grill, cook pork on rack of uncovered grill directly over medium coals for 12 to 14 minutes or until no pink remains (160 degrees F), turning once. Add flatbreads the last 1 minute of grilling time, turning once to heat through. (For gas grill, preheat. Reduce heat to medium. Place pork over heat. Cover and grill as above.)

2. Meanwhile, for wasabi oil, in small bowl combine wasabi paste, water, oil, vinegar, and sugar. Whisk to combine.

3. Serve pork and vegetables on flatbreads. Drizzle with wasabi oil. Serve immediately. Makes 6 servings.

4. *Soak skewers 30 minutes before using.