- Yields: 6 tacos
- Prep: 25 mins
- Grill: 12 mins
1 1/2 pound pork tenderloin, cut into 1-inch pieces
cup hoisin sauce
flatbreads or flour tortillas
teaspoons prepared wasabi paste
tablespoons vegetable oil
teaspoon white wine vinegar
of a head napa cabbage, shredded
English cucumber, thinly sliced
- 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.)
- Meanwhile, for wasabi oil, in small bowl combine wasabi paste, water, oil, vinegar, and sugar. Whisk to combine.
- Serve pork and vegetables on flatbreads. Drizzle with wasabi oil. Serve immediately. Makes 6 servings.
From the Test Kitchen
*Soak skewers 30 minutes before using.
Nutrition Facts (Pork-Wasabi Tacos)
- Per serving:
- 447 kcal cal.,
- 13 g fat
- (5 g sat. fat,
- 4 g polyunsaturated fat,
- 2 g monounsatured fat),
- 89 mg chol.,
- 470 mg sodium,
- 50 g carb.,
- 2 g fiber,
- 8 g sugar,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet