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Monday, October 15, 2012

Pork Wraps

As soon as I mentioned making these my husband said YES! He loved this dinner and at the end said "wow babe, this is award winning" which I must say is a pretty big deal. So I figured I better share this little gem of a recipe. If you have never had Savoy cabbage before it is a little chewier than regular green cabbage. I love the flavor and the texture is fine in the mix however for the wraps I feel like regular green cabbage would be best. However, we like to try new things in this house so so we ate it up with no problem, but for next time I will use the savoy in the mix and regular for the wraps.

1 head Savoy cabbage
1 lb pork tenderloin
1 t sesame oil
1 t canola oil
2 T soy sauce (I always use Tamari, Gluten Free)
2 T Sweet Thai Chili Sauce
1 t corn starch
1/2 cup matchstick carrots
1 onion, diced
2 cloves garlic, minced

Remove the outer leaves of the cabbage (about 8 for the wraps) and dice the rest of the head of the cabbage. Set aside along with the diced onions, carrots and garlic. Slice the pork into 1/4 inch pieces and toss with 1 teaspoon of cornstarch . Heat wok over high heat add 1 teaspoon sesame oil and 1 teaspoon of canola oil, once hot add the pork, allow the meat to brown on one side before moving it around the wok about 1 minute. Then toss around and allow the pork to cook through. Mix the soy sauce and the sweet Thai chili sauce together and add to the pork. Allow to soak into the pork and simmer for about 2 minutes. Move to a plate and cover to keep warm. Next add the remaining teaspoon of canola oil to the wok, once hot, add the onion and carrots. After about 1-2 minutes add the garlic and the cabbage, toss to combine with the onions and carrots. Finally add the pork back to the wok and toss to combine. Place about 1/3 cup into each of the cabbage leaves and serve. We used some of the sweet Thai chili sauce to dip. These were great!

Really is a beautiful vegetable

Pull 6-8 leaves off  to reserve for the wraps
Diced up the rest
I cut about 8-10 baby carrots into sticks, and had 1/4 of a red onion in my fridge so I used both
1 whole pork tenderloin

Chop it up, I really hate cutting raw meat, but it was worth it for this recipe

Once it's all cooked serve in cabbage cups!

Weight Watcher Friends: This recipe serves 6 and each serving is 4 points.

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