YIELD: 24 servings
1 cup hoisin sauce
1 cup ketchup
½ cup low-sodium soy sauce
1 tsp. ground ginger
½ tsp. cinnamon
3½ lbs. pork tenderloin, fat and silverskin removed
⅔ cup commercial plum sauce
⅓ cup water
2 tsps. low-sodium soy sauce
2 tsps. Asian sesame oil
1 lb. jicama, julienned
12 oz. napa or green cabbage, shredded
8 oz. carrots, julienned 6 Tbsps. toasted sesame seeds
24 8" flour tortillas
1. For marinade: In bowl, whisk together hoisin sauce, ketchup, soy sauce, ginger and cinnamon until blended. (Yield 2½ cups.) Coat pork tenderloin on all sides with 1 cup marinade and refrigerate for 2 hours. Reserve remaining marinade.
2. Bake pork in 350°F oven, turning occasionally, 30 to 40 minutes or until cooked to an internal temperature of 160°F. Let rest for 10 minutes before slicing.
3. Slice tenderloin thinly across the grain. Wrap in foil and reserve warm.
4. For Asian slaw: In bowl, whisk together plum sauce, water, soy sauce and sesame oil until blended. Combine jicama, cabbage, carrot and sesame seeds. Toss with dressing until lightly coated. (Yield 12 cups.)
5. Per order: Lay tortilla out on clean work surface. Brush with 1 Tbsp. marinade. Place 2 oz. pork on tortilla and roll up. Serve with ½ cup Asian slaw on side.
Recipe: Kikkoman Sales USA, Inc.